As the sluggish economy forces hotel kitchens to do more with less, chefs have sought ways to retain a cherished perk of business trips: room service. They are substituting cheaper cuts of meat, making some foods in advance, shrinking portion sizes and promoting local fresh fare. And they are serving comfort foods, said Ron DeSantis, director of consulting at the Culinary Institute of America — like roasted chicken, Reuben sandwiches and French fries with a couple of dips instead of versions flavored with Parmesan and truffles.

Read the full article at nytimes.com