There’s nothing like low-cost pasta to bulk up a restaurant’s profits – and remember a little goes a long way since pasta expands as it cooks. One pound of dry spaghetti will yield almost three pounds of cooked pasta. That’s right – you’re paying for water! Meatballs are similarly inexpensive to prepare: ground meat which is always considerably cheaper than whole cuts, is padded out with breadcrumbs, minced vegetables and simmered in plain old tomato sauce. “When I was the manager of a restaurant, I wanted the customers to order spaghetti and meatballs because it cost me 90 cents a plate to make, and we sold it for $6.75 with salad and bread,” says restaurant consultant Linda Lipsky. “I didn’t really want them to order the steak!”
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