Nutrition News
Food:
Quality versus Quantity
By Jessica KeramasIN AN EFFORT TO ENTICE CUSTOMERS THESE DAYS, RESTAURANTS OFFER BIG-VALUE MENUS, EXTREME DISCOUNTS AND BUY-THIS-GET-THAT-FREE SPECIALS. THE OFFERS ARE UNBELIEVABLY ABUNDANT. THERE MUST BE A CATCH. NO CATCH. BUT WE OFTEN GET WHAT WE PAY FOR.
RESTAURANTS STILL HAVE THE SAME EXPENSES: rent, utilities, insurance, payroll and food cost. The majority of costs are fairly standard, but given any recent restructuring, perhaps payroll is slightly reduced. So what’s changed to enable businesses to make such generous offers?
Also, Select From These Titles In This Issue