Restaurateurs turn to cheaper cuts for leaner times

By Valerie Elliott, Consumer Editor It may be gazpacho soup without red pepper or a smaller steak on the plate. The differences may not even be discernible to diners at restaurants and pubs across the country. But “menu-engineering” is the new buzzword in kitchens as restaurateurs and chefs fight the credit crunch. They are using their culinary skills to keep prices down and reservations up. Click here to read the entire article ….