Given the torrent of publicity bone broth received in 2015, you’d think more restaurants would have it on their menus by now. Few do, despite the drink’s hefty margins and its still-growing consumer base. Two bone broth-based concepts have opened this spring, but if you’re looking for an under-exploited specialty category where there’s little competition, bone broth could be it.
There are plenty of brothaholics to go after. Foodies sip