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Chefs and generic brands

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This article mostly covers health care professionals and name brand/vs generic drugs - but does have a paragraph discussing chefs.

The main takeaways: "Chefs or head cooks at restaurants are more likely than the general public to buy all kinds of generic products: salt, baking mixes, prepared food, sugar, dried fruit, “dairy spreads and dips,” bread, pickles, soup, and cheese.....For many other items, including eggs, milk, canned fruits and vegetables, and frozen vegetables, the buying habits of chefs and nonchefs are about the same. And for a select few items, including both carbonated and noncarbonated beverages, yogurt, dough products, and dried grains, chefs are actually less likely than the average person to buy generic"
http://www.slate.com/articles/busines...

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