Eateries increasingly trade beef for less-pricey burgers
Restaurants are coping with the high cost of beef and consumers' demand for healthier fare by getting more innovative in their burger offerings, making more veggie burgers available and experimenting with poultry, seafood and even more exotic options, according to Technomic. Big chains from Cheesecake Factory and Seasons 52 to Burger King have veggie or seafood burgers on the menu, and smaller burger joints are even more experimental with elk, bison and even kangaroo meat showing up on the menu. FoodBusinessNews.net (free registration)
Anchovies play key role in Asian dishes
Diners who shun adding salty, fishy anchovies to their Caesar salad or pizza may not know that the fish plays a key role in many of their favorite southeast Asian dishes. Fish sauce, made with anchovies that are fermented with salt and water, is used to add complexity and bursts of flavor to Asian favorites such as Thai beef salad and yellow or green curry. Los Angeles Times (tiered subscription model)
|Transformational Journeys: Modern Business Planning|
Harvard Business Review explores why CFO's and their finance organizations must adapt to the changing landscape of their markets and how big data, organizational collaboration, and new cloud-based planning and analysis technologies are driving successful change.
Click here to access the report.
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