November 2011/Prepared Foods -- For much of the past three years, restaurant operators have been faced with soft consumer demand and weak guest traffic. And, just as conditions started to improve late last year and early this year, restaurants had to take on a new challenge: rising commodity prices. Prices for beef, pork and eggs have increased throughout the year, leading to a few developments in foodservice. First of all, restaurants are introducing more low-cost, margin-friendly chicken options to the menu. And, instead of introducing entirely new items, operators are using sauces, marinades and seasonings to bring new flavor profiles to traditional dishes and to entice customers.