A restaurant has a point of differentiation in offering a wide choice of fresh, quality accompaniments prepared in house. Examples include local steamed potatoes with herbed butter, new asparagus, spinach soufflé, and house-made pickled cucumbers and okra. To capture food and labor costs, what pricing strategy might be employed?
◦ A la carte
◦ Table d'hote
◦ Du jour
◦ Buffet