THE LINE IN THE SAND WITH RESTAURANT PRICING
Culinary Cues
MAY 12, 2022
It seems impossible to push a positive bottom line selling that beautiful halibut fillet or Diver’s scallops, so we have to charge $60 for a steak or $45 for a piece of fish. If they don’t see the value, regardless of how tasty or beautiful that plate of food might be, then why would they return? www.harvestamericacues.com BLOG.
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