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add reply | post new topic | back to the message board |
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Zabuton |
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| almansa |
Dec 11, 2008 2:28 PM |
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Why are you marketing the bone-in zabuton as a budget cut? It seems to me that it works better as a perceived luxury cut. Even at a high menu price it still runs high cost, but it can realize a very good gross profit. |
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