For years casual-dining restaurateurs have carefully avoided the $20 price tag for entrées, letting menu items’ costs inch toward—but rarely pass—that unofficial ceiling.But now operators nationwide are pushing prices past the Andrew Jackson mark, offering higher-end items that can drive sales while still presenting an image of value to customers. A tiered pricing plan is growing in popularity, says Guillermo Pernot, executive concept chef at Cuba Libre in Philadelphia and in ...
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Contact: Desiree Torres Desiree.Torres@penton.com