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Random Thu Jun 05 2008
Restaurateurs on tight budgets, too
An interesting New York Times article describes how Big Apple restaurateurs are finding creative ways to cope with rising food costs, such as slimming down portions and forcing diners to request once-complementary items, like rice.
Back here in Chicago, I've come up with my own solutions for managing our ballooning grocery bills, from shopping at out-of-the-way produce markets to buying more frozen veggies (yes, we're looking forward to farmers market season!) To be honest, some of my methods have sacrificed quality, such as not being such a stickler about buying organic.
I'm curious to hear what tricks Chicago restaurant owners and chefs are employing to deliver delicious plates to demanding customers while still clearing a profit?
