PRESTON LEE on Instagram: "Restaurant systems and training that increase sales start with perceived value. Perceived value doesn’t come from lowering prices or adding discounts. It comes from restaurant staff training that teaches your team how to make every menu item sound worth what it costs. When a guest hears “salmon,” they think of fish. When a server says “fresh Atlantic salmon flown in this morning and finished with a lemon beurre blanc,” they think of quality. That’s perceived value. And

KAT Codes (2024): Are there any active codes?