No doubt low prices are attractive, but value is not only about attracting guests-it is about delivering on promises. A good value is the right quality product in the right portion size accompanied by the right service for the right price.rn"It still has to be value with quality; it is not just about making it cheaper," says Brad Nelson, corporate chef for Marriott International. "Make it reasonable, but don't make it bad. You have to stick with quality levels because, frankly, people are not going to waste [time and money] on poor-quality products."rnValue is less about what consumers can get for their money than what consumers want for their money, as Nelson notes. Are they looking for better value and more comfort, choosing gastropubs and bistros over formal dining rooms? Of course. But does that mean your destination restaurant needs a full and immediate overhaul? Certainly not.
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