This morning I read an article regarding the rising costs of food and how restaurants will respond. In the article former server Charles Ferruzza finds a pair of local restaurant owners who say they will refuse to raise prices to compensate for the increase in costs. The owners discuss absorbing the costs themselves or reducing […]
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(Note: In the previous post I defined the growing market segment of “aspirational dining” restaurants. This is valuable background to this post and merits a read.) What sets the “aspirational dining” market segment apart was their creation of the perception that their food cost more because it was worth more. This perception is what made […]
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About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.