WHERE CREDIT IS DUE: The back page of menus at Piatti locations talks about the sources of some locally obtained ingredients. EMPTY FREEZERS: "Our walk-ins are almost empty," says Bradley Ogden (center) of his namesake restaurant at Caesars Palace in Las Vegas, where the menu changes daily to reflect a focus on fresh. MAKING THE NUMBERS WORK: 1789 Restaurant's Ris Lacoste, below, works all the angles to minimize the impact of paying about double for specialty produce. Ris ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality 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.