Salad is good for you. That’s why it’s the first item in the buffet line. Not.
Plantingmoneyseeds.com passes along a list of four tricks restaurants use to get more money out of each customer. And cheaping out is well represented, both by the salad and the size of straws they use for non-boozers.
Another category is "menu engineering." Although slapping “new” in front of an item hardly seems like bridge building.
Have you worked in the hospitality industry? What tricks did management have you employ?