I am a chef at a French restaurant.// I studied French cuisine in France for ten years before I opened my restaurant in Tokyo.// I am confident in my skills because almost all my guests enjoy my meals.// However, I am in a difficult situation.// I am making very little profit.// I have been trying to cut costs, but I do not want to lower the quality of my dishes any further.// What should I do?//
　My restaurant has two set menus, a 1,500-yen menu and 2,500-yen menu.// Few of my diners have been ordering the second one.// If they ordered the more expensive one, I could make enough profit.// How can I get more guests to order the 2,500-yen menu?//