CHARLOTTE N.C. —Nowadays, many corporate chefs are going P.C., for “protein as a condiment,” menu trend expert Nancy Kruse told attendees of the annual Culinary R&D conference here. In the mass market, that P.C. approach is seen in the thinly shaved prime rib or pastrami topping jumbo-size Angus beef burgers at sister chains Hardee’s and Carl’s Jr. But at the same time, the Kruse Co. president said, rising food costs and the depressed economy have resulted in ...
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