Chef Costing
Blog for ChefCosting.com
Friday, June 6, 2008
As Costs Keep Rising, Restaurateurs Find Creative Ways to Cope
The last delivery of 100-pound sacks of flour cost $7 more apiece than the previous load had, said Ms. Levin, whose restaurant runs through 1,000 pounds a week. Blueberries trucked down from Maine will cost $38 per flat, up from $24 last summer, she said. And a five-gallon jug of maple syrup from Canada recently leaped to $250 from $200, she said.
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