
After a second quarter of too many empty tables and falling profits, restaurant companies are planning to woo diners back with lower-priced dishes as the weather grows colder.
After reding the article it seems as though the restaurants are lowering the price on some items and balancing it out by charging higher prices on others. All of this is being done due to higher labor costs, ingrediant prices and energy costs. Do the owners of the businesses think that the public is insulated from these problems ? I hear that where I live we can expect to pay 33% more for heat and lighting this coming winter. That being the case I have decided that I cannot (or will not) pay for their problems as well as mine. They say that **it rolls downhill, and we the consumers are at the bottom.
I'm sure we can expect more pasta dishes. I've heard that those are the most profitable for restaurants.
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