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?
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?