As restaurant chains and chefs look for ways to get more out of their dollars -- with prices for most commodities rising along with labor, fuel, insurance and other costs – it’s becoming more important to minimize waste and throwaways of unused product.

Because super-frozen tuna can be stored until it’s ready to be used, and can be cut to specific sizes needed by foodservice operators, Canada-based Tuna Temple Inc. CEO Stavros Tripis (pictured) says it’s the perfect tuna for the current glum economic climate.

What this environment has done, and what the economic pressures are forcing the hospitality industry to do, is to find new ways of being creative, offering the same quality, the same consistency, the same customer satisfaction while maintaining food costs, Tripis said recently.

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