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My chef son-in-law, who's worked at some great restaurants in the Pittsburgh area, says that they almost never pass on cheaper ingredient costs to the consumer.
by cpr 7y ago
My chef son-in-law, who's worked at some great restaurants in the Pittsburgh area, says that they almost never pass on cheaper ingredient costs to the consumer.
- intuitionist 7y ago“Great restaurants” with chefs presumably have a less price-sensitive clientele than fast casual chains, who have a less price-sensitive clientele than fast food.
- deleted 7y ago[deleted]
- deleted 7y ago[deleted]