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A few cost-cutting recommendations for restaurants, focusing

posted by Jason Kottke   Oct 01, 2007

A few cost-cutting recommendations for restaurants, focusing on discontinuing “several practices that have been introduced to impress rather than to deliver value”.

I also think that the array of amuse-bouches, breads and petits fours that an ambitious restaurant now makes an integral part of the meal has got completely out of hand.

(via bruni)

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