This could be the new way to pay for restaurants, if it works out ...
Since 2012, Cassava chef Kris Toliao and beverage manager Yuka Ioroi have been serving up creative dishes such as scallops onand crispy quinoa topped with salmon roe in the Outer Richmond. For dinner, they currently offer a three-course prix-fixe meal at $48 per guest. A beverage pairing raises the price to $80 per person.
In such a finicky industry, where profit margins are very slim, Cassava is introducing a new revenue stream that guarantees money for the operation —For diners that sign up, the restaurant adds $80 of credit to an account every month. If you don’t spend your entire credits in a given month, the extra will carry over to the following month. The credits will never expire until your membership is canceled, according to the restaurant’s website.
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