Meating the Moment: How Restaurants Can Beat the Surging Cost of Beef
With U.S. cattle inventories at their lowest levels since the 1950s, beef prices have hit record highs, forcing restaurants to rethink their menus. Instead of just raising prices and risking “sticker shock,” successful operators are using a combination of menu engineering, “underutilized” cuts, and portion innovation to maintain their margins while keeping their tables full