What commercial observation is noted regarding the pricing of starters versus main courses?
Answer
Good restaurants generally price starters lower than their main courses.
A key commercial strategy noted is the differential pricing structure between the opening courses and the primary dish. Starters are typically priced considerably lower than main courses. This structure supports the intended dining progression: the customer is encouraged to purchase both an appetizer and a main dish, rather than making an entire meal out of several lower-priced starters, thus ensuring profitability across the full menu cycle.
Related Questions
What is the primary nature of an Amuse-Bouche offered by a chef?In France and parts of Australia, what role does the plated 'Entrée' fulfill?What specific physiological role do small starters play in preparing the diner's system?Which historical service style featured multiple dishes presented simultaneously per course?What is a key logistical advantage starters provide to the restaurant kitchen?What is the core principle regarding portion sizing for an effective starter?Which specific items are listed as examples of easy-to-eat, bite-sized starters?What is the literal translation of the French term 'Hors d'oeuvre'?What distinction marks the 19th-century adoption of 'service à la russe'?What commercial observation is noted regarding the pricing of starters versus main courses?