You say times are tough at your restaurant? Think what it’s like at big-ticket operations like Ruth’s Chris Steak House or Restaurant Guy Savoy at Caesars Palace in Las Vegas. They’re set up to cater to a clientele for whom price is no object, a disappearing demographic these days. What to do? These two operations have finally succumbed to the inevitable by offering prix fixe meals at a low-ball (for them) price they hope will help fill seats. So what does prix fixe mean today at the very ...

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