Detailed text transcripts for TV channel - MSNBC - 20120205:12:42:00
Expert said, it should be anywhere from between 26% and 30% food costs. >> linda wrote does offering local foods give a competitive advantage or is it the taste and pricing people look for? >> i think customers want to patronize a facility or restaurant that they feel represents them. i think in today's world, i think it does help. but more importantly than that, i think if you are sourcing locally, you are forced to use in-season ingredients. it keeps the kitchen team motivated. it constantly changes. there's a lot of importance to it. we actually, at one of our facilities have a forum where ...
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