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Classic menu staples like pot roast and meatloaf are being revamped in new ways
Comfort food classics are classic for a reason: they stand the test of time, are attractive to a broad swath of consumers and offer nourishment to both body and soul. Typically simple and rarely ostentatious, they are attractive to restaurateurs as well. In the case of perennial favorite pot roast, operator appeals include the cost benefits of working with secondary cuts of meat, relatively
uncomplicated preparation requirements and lots of promotional opportunities.
Contemporary takes. Portable pot roast has been raised to an artform at Wis.-based quick-service chain Culver’s, where the long-running beef pot roast sandwich is made with premium chuck roast and hand-shredded in store. The sandwich debuted in 1984 and in 2020, Culver’s comfort cravers ordered 1.5 million pounds of the stuff. Patrons who prefer knife-and-fork dining can opt for the chain’s homestyle beef pot roast plated dinn
Ohio restauranteurs look forward to end of nightmare year for the industry
The state s efforts to slow the spread of COVID-19 have been especially hard on restaurant and bar owners and workers but recent developments have given them hope. Author: Carla Bayron (WTOL), Silas Tsang Published: 9:07 PM EST December 20, 2020 Updated: 11:57 PM EST December 20, 2020
TOLEDO, Ohio The coronavirus pandemic is hurting the restaurant and food service industries in Ohio and across the country.
The Ohio Restaurant Association says about one in six restaurants and bars are closed down. Bars are particularly hurt here in Ohio because we have a curfew at 10 p.m., said John Barker, President and CEO of the Ohio Restaurant Association.