"The first thing I tell them is to round up every price that ends with 95 cents to 99 cents. You've got an item $10.95, raise it to $10.99. If it's $7.75, make it $7.79. All the chains have done it -- Applebee's, Chili's, all of them. It's just four cents and your customers won't notice, but that could easily mean $5,000 to $15,000 a year for the restaurant."
Inspiring read from the Washington Post on how restaurateurs fiddle with tricks to save costs against soaring food prices, which reminds me the sorry state of the supplier-driven dining scene here in Hong Kong, especially those in LKF, Soho, A-Ho and NoHo...
And always remember: eat smart, not hard. Mind over mouth, always!
