According to research from Technomic, 85 percent of restaurant operators are concerned about high food costs. Separate research from Datassential found that 63 percent of operators say they could use some help in developing new dishes and menu ideas. If you look at the restaurant business environment right now, operators are being asked to do what can feel impossible: Labor is tight, skills are hard to come by, food costs are high, and yet consumers are still looking for new and exciting dishes fast. As a result, restaurant operators need to somehow work magic with the items they have in their inventory. Are your ingredients working as hard as they could? You’re in a stronger position to do so if you have sauces, grains, pre-chopped vegetables and other items on hand that are cost-effective, can function across the menu and don’t take a lot of time (or training) to prepare. Looking for ideas to expand your menu in efficient ways? The Scoop product line from US Foods provides some options to explore.