Not About Food

If a restaurant was FORCED to reduce its costs, what would you prefer it do?

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If a restaurant was FORCED to reduce its costs, what would you prefer it do?

ipsedixit | Aug 27, 2008 09:02 PM

In light of rising food (and maybe even labor) costs, if a restaurant was forced to find creative ways to maintain its margins, which option would you be most in favor of?

1. Substitute with cheaper ingredients, but maintain same prices and portion sizes

2. Decrease portion sizes, but maintain same quality of ingredients and same prices

3. Increase prices, but maintain same quality of ingredients and same prices

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