We must be the odd man out, our guest counts, bottom and top line are up over last yr.
Raising prices in a slow methodical fashion with menu changes on a quarterly basis. Also allows us to take advantage of seasonal items.
Creating the perception of value through menu mix.
Offering comfort food items with a little twist.
Heavy marketing to my established guests to keep their attention and keep them from straying. My top 500- We are in their inbox at least...