This morning I read an article regarding the rising costs of food and how restaurants will respond.Â 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.Â The owners discuss absorbing the costs themselves or reducing portion sizes to keep prices constant.Â While I am certain no owner was eager to have an article written about their pending price hike, there is another side to this story.Â The difference in priorities between an independent owner and corporate shareholders is something that explains a great deal about the restaurant industry.
David Hayden is the creator of The Hospitality Formula Network, a series of websites dedicated to all aspects of the restaurant industry. He is also the author of the book Tips2: Tips For Improving Your Tips and Building Your Brand With Facebook.
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.
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