Fancy snacks raise the bar for freebies

Fancy snacks raise the bar for freebies

When Christopher Lee took over as executive chef of Gilt, a fine-dining restaurant at the Palace Hotel in New York City that was hemorrhaging money, his first task was to revamp the menu.

Then he looked at the bar.

“We were spending $1,400 a month on giving away free peanuts,” he recalls.

And peanuts tend to fill you up, he adds—not a desirable quality for a freebie.

So instead he’s serving lavosh, a crispy

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