New government economic data pointing to additional erosion in consumers’ discretionary spending and more inflation in operating costs could prompt further fine-tuning of menu strategies and commodity outlooks by restaurant operators.While many operators already are lamenting the harmful effects of food and energy inflation, recent spikes in wholesale prices and the cost of living not seen since the nationwide recessions in 1982 and 1991 portend further challenges ahead for the restaurant ...
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Contact: Desiree Torres Desiree.Torres@penton.com