POLLS : Your Voice to Make a Difference
25. Boss in Restaurent: Price & Transparency Awareness
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Q2. Do you consciously evaluate the portion–price equation from a guest lens?
Think: Diners calculate value emotionally, not mathematically.
Yes - we compare perceived value vs actual cost regularly.
Occasionally, during menu revision.
Price revisions are mainly cost-driven.
Market trend dictates pricing more than portion logic.
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