When crunching his food cost numbers John Riegler took a second look at the menu pricing of a new white fish variety, and was pleasantly surprised. “When you price it out, fish doesn't have to be as expensive as many people assume,” he says. Riegler is director of food management for Aurora Healthcare, a 14-facility system in eastern Wisconsin, a setting where seafood is seen as a healthful value-add on the menu. Last year, Riegler began offering Swai, a Vietnam ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.