|
|
Article: As costs soar, restaurants swap ingredients to get by
- Article from:
- Charleston Gazette
- Article date:
- May 7, 2008
- Author:
CopyrightCopyright 2008 Charleston Gazette. Provided by ProQuest LLC. (Hide copyright information)
|
NEW YORK - Struggling with soaring food costs and cash-strapped
customers, restaurants across the country are swapping expensive
ingredients for cheaper fare and adding new dishes that won't break
their bottom line.
Call it a menu makeover: Steakhouses are adding buffalo meat
alongside filet mignon, pizza joints are trying new cheese products
and seafood spots are replacing pricier entrees with humbler dishes
like catfish.
The changes come as record oil prices and surging global demand
for staples like rice, fish, poultry and wheat have pushed wholesale
food prices up almost 8 percent in the last year, the biggest hike
in three decades, according to the National Restaurant Association.
Food ...