
5

"At Parks Old Style BBQ in Detroit’s North End, I found owner Rod Parks opting to absorb higher food costs rather than cut portion sizes — he points out a rack of ribs is eight ribs — and because his business was already geared toward takeout he didn't need many operational changes; he does note vendors' prices fluctuate daily and that small percentage increases can add up, but keeping prices affordable for guests remains his priority." - Eater