DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY
Culinary Cues
JANUARY 20, 2024
There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. 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”.
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