Posted 3/18/2019 13:37 (#7387350 - in reply to #7386985) Subject: RE: Butter rant
Swaledale, IA
When I ran a restaurant we always used real butter in the kitchen, as most do, and a lot of it with everything. But in the dining area it was almost always a margarine product of some type. It was easier to handle portion wise than butter in most cases and butter tended to fluctuate in price.