A plate of cold cuts may not seem like an obvious way for a restaurant to distinguish itself. But delicatessen-style meats have broad appeal, both for customers who like to sample a variety of foods and for restaurateurs who can benefit from low labor cost if they buy the meat and low food cost if they prepare it themselves. A good charcuterie program also can boost sales, said John Brandt-Lee, chef of Avalon, a BYOB restaurant in West Chester, Pa. A marble-topped table designated for meat ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!