Originally Posted by
uclagee
I wouldn't necessarily mind that (I mean it's not like it's rotten food), as long as it was priced appropriately. Was there at least some "discount" or better value out of it for the customer? You help them clear out inventory, they help you out with some price improvement. Everyone's a winner.
Yeah - you got a multi-course set priced dinner, at a pretty significant discount over what their normal prices would have been. And, as you say, it wasn't like the food was rotten (or even on the cusp) I think they liked the idea of starting out each week fresh without having to worry about using up stuff from the previous week.