Recession-proof menus: Small price, big presentation
Phil Roberts scores in a down market with new dishes. If operators have learned anything during the most recent economic slide, it’s that discounting food isn’t necessarily the answer to falling customer counts. In fact, forcing patrons to do something like using a coupon can have a negative effect on their self-esteem.
Making sustainable work
How four chains built some of the nation's most innovative sustainable menu items from the ground up.