A chef to the rescue

Dlaboha, Ihor
December 2008
FoodService Director;12/15/2008, Vol. 21 Issue 12, pFSB12
Trade Publication
The article focuses on how Agar Supply Co. makes use of its executive chef Jeffrey Merry when its customers need advice on getting through tough times, especially when food costs are rising. Merry has plenty of tricks for rebooting menus and cutting costs. He is a proponent of smaller portions, pointing out to operators that with patrons exhibiting price sensitivity, they may not be able to afford to pay $25 for a filet but would pay $16 for a petite filet. He makes it a point to urge his customers never to sacrifice the quality of products.


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