Debating between lowering the steak price

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Reference no: EM131203935

The owner of a restaurant is considering lowering prices to draw more customers. He is debating between lowering the steak price r the salmon price. When he lowered the prices last year: a $2.00 decrease in the 15$ steak resulted in growth sales from 75 to 100/week. A $2.50 decrease in the %17.00 price increased sales from 40-75/week. Which entree should he choose to put on sale?

Reference no: EM131203935

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