TITLE

The New Cost of Doing Business

AUTHOR(S)
Ramsey, Lindsey
PUB. DATE
June 2008
SOURCE
FoodService Director;6/15/2008, Vol. 21 Issue 6, p28
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article reports that amidst the increasing food prices, food service directors in the U.S. are reducing labor, increasing prices, limiting menu choices among others to contain costs to manageable levels. Julie Stewart of SAS Institute has been able to fight rising costs by substituting or removing higher-cost items from the menu. Joe Eidem has also been busy cutting costs by switching to cheaper versions of certain food items.
ACCESSION #
35571901

 

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