The unfortunate fact is that if you’re a restaurant owner (putting aside ultra high-end for the moment) if you want to increase revenue, you can either turn tab

The unfortunate fact is that if you’re a restaurant owner (putting aside ultra high-end for the moment) if you want to increase revenue, you can either turn tables faster or increase the check size, if you raise prices people either want higher quality or better value - quality tends to be lower margin, so restaurants usually opt for value (bigger portions)...which is not the best for our waistlines