Alibi Ike
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For those who live in places where fresh fruit is expensive year round, what have you done to offset those costs while still serving fruit at breakfast? Do you just use fruit as a garnish rather than a course? Bake the fruit into a coffee cake where it is more flour and sugar than fruit? Going over our food expenses for last year we see food costs went up 40%. Mostly the fruit.
We'll be sparingly serving our fruit-based breakfasts this year. But don't want the guests to feel cheated. That verrine looked good and seemed to use a minimal amount of fruit per person. We may get into more things like that. Fancier, but less expensive.
We'll be sparingly serving our fruit-based breakfasts this year. But don't want the guests to feel cheated. That verrine looked good and seemed to use a minimal amount of fruit per person. We may get into more things like that. Fancier, but less expensive.