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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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!

Questions about your account or how to access content?


Already registered? here.