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A restaurant that comes up with an innovative dish can normally increase its profits by capitalizing on the novelty of the dish. Since recipes can be easily replicated, the restaurant with a new dish advertises it aggressively to attract customers while the novelty factor can still be used as a selling point. But aggressive advertising generates a fear of losing customers in the competitors and gives them a strong incentive to quickly replicate the new dish. Therefore, the strategy to maximize overall profit from a new dish is to advertise it selectively.
Which of the following, if true, strengthens the suggestion given by the author?
A) The patrons of a restaurant are the ones who are most likely to try a new dish at the restaurant.
B) The word of mouth publicity generated by the customers of the restaurant is a good enough reason for the competitors to replicate the dish.
C) The recipes for the innovative dishes are usually kept under close guard by the restaurants that develop the dishes.
D) Aggressive marketing usually generates far more profits than does selective marketing.
E) Selective marketing has been proven to be an effective strategy for fast food restaurant chains.
Which of the following, if true, strengthens the suggestion given by the author?
A) The patrons of a restaurant are the ones who are most likely to try a new dish at the restaurant.
B) The word of mouth publicity generated by the customers of the restaurant is a good enough reason for the competitors to replicate the dish.
C) The recipes for the innovative dishes are usually kept under close guard by the restaurants that develop the dishes.
D) Aggressive marketing usually generates far more profits than does selective marketing.
E) Selective marketing has been proven to be an effective strategy for fast food restaurant chains.
