Hi -- I'm writing a piece for a restaurant trade magazine called Restaurant Startup & Growth. It's a two-year old magazine for new restaurateurs. I am writing on increasing check averages PROFITABLY. I am making the point that increased check averages aren't enough, but it must be done in a way that is profitable and adds to customer service. I would like your viewpoint on increasing check averages as well as any real-world, put-to-practice-now tips you may have. You will credited in the article with the information you provide.