Throughout the Great Recession, the conversation about “value” in the restaurant industry has been mainly about price.
If you discount, they will come.
For some in the industry, however, the value message is inextricably tied to providing great service.
Guests may walk through your door because of a discount, such operators contend. But if the service is poor, will that guest spend as much? Will they come back? Will they recommend your restaurant to a frie