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. A menu should thus be designed and priced to make those items seem essential. Do it right!
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