While many operators experience only a slight drop in the number of guests, they can experience a dramatic drop in entrée sales. That hurts the restaurant because their entire overhead is caught up in the entrées and sandwiches.

So rather than having appetizers and desserts as add-on items, they're suddenly faced with appetizers and desserts being their only sales to many customers. And most savvy operators know that appetizers and desserts are set up as incremental sales, never intending them to drive gross profits.

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