DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY
Culinary Cues
JANUARY 20, 2024
Raising prices is inevitable when the supply chain keeps beating restaurants over the head, in some cases simply because they can, but the answer is not as simple as: “pass it on to the guest”. A menu should thus be designed and priced to make those items seem essential.
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