No wonder it’s called the center of the plate. Protein is, after all, smack dab in the middle of most main dishes. But it’s also a center of culinary attention as chefs strive to create memorable signature items. Protein is a major cost center as well, and this dogged economic downturn has generated some innovative approaches from corporate menu developers looking to lure customers while controlling the costs and maintaining the margins of their entrées.They’re exercising restraint. The ...
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Contact: Desiree Torres Desiree.Torres@penton.com