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Communication & influence · Pitching ideas

You want to add a plant-based menu line that raises food cost per plate but could pull in a younger crowd. You have ten minutes with the ownership group at the quarterly menu review. How do you pitch it?

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I open with the business gap, not the dish: we're losing the 25-to-35 table on Thursday-through-Saturday, and every no-show there is a full check we don't recover.

The full answer: structure, worked example, likely follow-up.

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