According to this article
one of the biggest trends in the U.S. restaurant industry is the inclusion of unique and high-quality ingredients in dishes. Has anyone on this board tried using higher quality ingredients and seen a positive result in terms of sales? Are eaters ready to pay more for this type of fare?
I can't believe pork belly is featured on 39% more menus today than last year. Sounds like it'll be a passing fad.
post edited by RestaurantBiz - 2012/08/06 13:15:20