FSR March 2023

S P O N S O R E D B Y B A R I L L A

PASTA: The No-Limit

Culinary Canvas

Menu innovation is as challenging as ever. Thankfully, there’s pasta.

FOR THE PAST THREE YEARS, supply chain hiccups have left chefs grasping at straws. Even ingredients like eggs, once very reliable, have become scarce and begun to inflate in price. Unfortunately, supply-related issues seem likely to continue for the foreseeable future. “Everyone has endured major challenges when it comes to the supply chain,” says Michael Slavin, vice president of culinary and menu innovation at Hou

lihan’s, a casual-dining restaurant brand under the Landry umbrella. “Product availability, product quality, and record high costs have affected all of us across the board. It’s a daily battle.” For these reasons, menu innovation is difficult, but it’s still a necessary part of running a restaurant. Earlier in the pandemic, guests may have had more patience for shrinking menus, higher prices, and less-than-stel

BARILLA (4)

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INDUSTRY-WIDE ISSUE

SPONSORED CONTENT / MARCH 2023