Not sure a business can drive demand at a restaurant using pricing. Seems to me when people are hungry for lunch 11-1 or dinner 5-7, they are going to eat.
Would be curious if part of the decision is also an attempt to control labor costs by not having to staff to higher peak lunch/dinner crowds.
Would be curious if part of the decision is also an attempt to control labor costs by not having to staff to higher peak lunch/dinner crowds.