Right now many restaurant owners might be thinking about adopting the airline a la carte pricing model—deconstructing the price of dishes to squeeze out more profits as a way to compensate for rising food costs. Before taking that step, they might consider a new study of attitudes toward upcharges for condiments. Overwhelmingly consumers reject the idea of paying a small additional fee, even a quarter, for condiments to go with their meals, according to a recent NPD Group survey. ...
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