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Pleasure restaurant recently changed its menu and pricing. Sales seem to be decreasing rather quickly. Along with this, a lot of food is being thrown out because it is going bad before it is used. Guests are not ordering the favorites as much as they used to. As the manager, what do you need to do to fix this problem?
Decreasing the amount of ingredients to have minimum loss. Also figiruing out if the price is fair for the menu. Keeping up with the latest trend and following the tastes of regular customers.
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