Say what?
Imagine a restaurant which offers a three-course lunch, but also includes a snack bar in the price, in case customers don’t have appetite or time for the full three-course meal. But for people who don’t want the full three-course meal, wouldn’t it make better sense to sell them only the snack bar, individually, versus waste all the raw ingredients, labor and delivery on producing the full-course lunch which never gets eaten?… Read the rest