June 2011
FoodService Director;6/15/2011, Vol. 24 Issue 6, pFSB2
Trade Publication
The article talks about the effort of restaurant operators in the U.S. to sustain profitability without compromising on quality of the cheese and customer expectations, as of June 2011. According to Bobby Coyote, owner of Dos Coyotes Border Café in Sacramento, California, he always purchases real cheese and attempts to stay as local as possible. Culver's in Prairie du Sac, Wisconsin is said to turn to local producers when it comes to buying this dairy product. Azmin Ghahreman of Sapphire Laguna notes the cost-effectiveness of domestic cheeses.


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