Why do restaurants need specials?
Most important, should you go for it or skip the special?
What are the signs that a special is, well, not all that special?
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The answer is: It depends.
Ahmed mentions that because of this there’s a 50/50 chance that it actually tastes good.
Ahmed says that it’s better to stick with what’s on the regular menu in this case.
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This is especially important with seafood and meats."
Specials that didn’t sell would either continue on as a special or worked into new specials or soups.
Specials usually drive more traffic, which in turn means the restaurant could easily make more money.
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However, these dishes only seem like you’re getting a good deal.
“They were always low-cost, easily obtained ingredients.
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