Menu, technology and finance
(Continued from page 1) Lisa Jennings, West Coast bureau chief Interesting dishes: With beef and other corn-related items expected to rise in price, we’ll see chefs and research-and-development folks get creative with more off-the-beaten path ingredients. Rotisserie octopus anyone? Menu pricing pressure: We saw the pricing dance in 2012 and it will continue next year. Restaurant operators will feel the need to raise menu prices to address high commodity and oncoming health ...
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!