Restaurant Owners Prefer Price Hikes to Energy Surcharges.A steady diet of energy hikes has restaurant owners raising or preparing to raise their menu prices, an alternative to tacking on a 2 to 4 percent energy surcharge that some were considering placing on bills. "Many restaurant operators are raising their prices or are strongly considering it. Very few people are putting on surcharges," said Jeff King Jeff King can refer to:
King said his firm's restaurants instituted a 3 percent price hike in April. A poll conducted in May for the CRA See Community Reinvestment Act. found that 34 percent of respondents definitely would, oppose surcharges, and an equal percentage would be much more likely or somewhat more likely not to dine out Verb 1. dine out - eat at a restaurant or at somebody else's home eat out eat - eat a meal; take a meal; "We did not eat until 10 P.M. because there were so many phone calls"; "I didn't eat yet, so I gladly accept your invitation" as often if surcharges were applied. The idea of turning off one-third of their customers with a surcharge could temper enthusiasm for the practice. "I'm not a fan of surcharges," said David Stockman David Alan Stockman (born November 10 1946) is a former U.S. politician and businessman, serving as a Republican U.S. Representative from the state of Michigan (1977–1981) and as the Director of the Office of Management and Budget (1981–1985). , senior vice president of Lawry's restaurants, which also runs the Tam O'Shanter Tam O’Shanter stumbling home from the tavern sees witches dancing around open coffins in the graveyard. [Br. Lit.: Burns Tam O’Shanter in Benét, 985] See : Drunkenness in Los Feliz and the Five Crowns in Corona Del Mar Del Mar is the name of several places in the United States of America:
"I know that, as a consumer, I resent surcharges myself," Stockman said. "My attitude is, just put it on the bill as the price and I'll decide if the, price is right for me." Although energy costs have risen almost 30 percent over the past year at his company's restaurants, Stockman said menu prices have not been raised this year. "But, we do reserve the right to raise them," he said. They're also holding the price line at the family-owned Papadakis restaurant in San Pedro. "We're just taking the (energy cost) hit ourselves," said Taso Papadakis, who helps his father, John Papadakis, run the longstanding establishment. As for instituting a surcharge; Papadakis said absolutely not. "The last thing customers want to be reminded of when they come to a restaurant is a utility bill," he said. "They can see that at home. They're here to relax." |
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