As food costs rise, restaurants across the nation have taken to cost-saving strategies such as using less expensive cuts of meat and value ingredients to lower menu costs. In its 3rd Annual Chef's Survey, QSR asked chefs how they would be creating dishes that taste good but don't cost a fortune. Take a look at some of their insights—it's worthwhile to consider their tips when talking to caterers for your next event!
"Potatoes, rice, grains, and nuts can add heft, flavor, texture, and general interest for relatively modest amounts of money." —Jim Villemaire, Schlotzsky's Deli
"Price/value is also driving increased use of nontraditional meat cuts like hanger steak, shank, belly, and slow-cooked presentations like cassoulet and chili." —Nestle Professional Culinary Team
"Rice lends itself to value pricing. Rice bowls are becoming popular, as well. The bowls usually have a protein, vegetable, and a sauce for a very flavorful and inexpensive meal." —Dave Fenner, Boneheads Grill Fish and Piri Piri Chicken
"With the economy the way it is and is going, more people will be eating comfort foods, not only because of the nostalgic feeling that it gives people but because the cuts of meat are less expensive." —Dan Barash, Moe's Southwest Grill
Read the full article at QSR.