date:Apr 18, 2014
ch to poultry saves restaurants only so much, so some are heavily breading meat to add bulk while keeping menu prices in check, said Bob Goldin, an executive vice president at consulting firm Technomic in Chicago.
Buffalo Wild Wings Inc last summer started selling its namesake chicken wings by weight instead of by the piece. The pieces are never uniform in size, so the move should help the chain more effectively manage their cost, West said.
Higher prices for steak, avocados and cheese convinc