The Xanterra-operated Carvers Cafe at Mount Rushmore National Memorial communicates its prices on a standard over-the-counter menu board. How commercial can you be when you’re supposed to be noncommercial? That is the dilemma facing directors who must formulate retail foodservice pricing strategies in onsite environments. In an era when onsite dining is often expected to “contribute” to the financial bottom line of the host organization, or at least pull its own financial weight, ...

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