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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!