New Las Vegas restaurant Angie’s Lobster proudly cuts costs whenever possible. They ask the customers to clean tables. Their packaging was the cheapest the ownership could find. And online customers will find precisely one napkin in their bags.

“We don't want them to think we're doing this on purpose to be lazy,” said co-owner Tony Christofellis. “We want them to know the reason why we're doing these things. It should be super efficient so we can make the ultimate luxury food as affordable as a chicken meal.”

MORE: [ Ссылка ]

свернуть