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A restaurant that I used to work for changed one of it's recipes about a year ago . . . instead of using two whole 6oz chicken breasts, they started using 9oz of chicken tenderloins, cut up and spread around. They said that right now, the big thing in the industry is "perceived value" . . . making it look like the guest is getting as much or more, but in reality you are cutting it back and saving money, while not dropping the price.

The rich are always looking for ways to get richer. People like to say that the poor get poorer, but in reality, the poor can't afford to eat out at restaurants, so it's really just the middle class that gets screwed at every turn.
 
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