Prices for goods and services have gone up, and restaurants have to adjust accordingly. Pink's is raising prices for the first time in two years, and piling on cheap toppings to charge more per dog (the Gustavo Dudamel Dog, named after the new Venezuelan LA Phill conductor will have cheese, guac and tortilla chips for $6.75). Joachim Splichal is opting for domestic wines and olive oils. Raphael Lunetta has his Jiraffe servers verbally pitching pricier dishes because they sell better that way and it reduces leftovers. [WSJ]
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