Stores keep having closeout sales. Restaurants keep closing, but they never seem to have sales. Why not?
Menu items could be more heavily discounted as the sale progressed: 10 percent off, 20 percent, 30 percent.
You could make hard choices: “The BLT isn’t worth it at 40 percent off. But when the discount hits 50, I’m all over it.”
At a pizza parlor, pepperoni would be only 10 percent off, because everyone orders it anyway, while anchovies and black olives would be 90 percent off from day one.
The problem is that if you went in to one of these places on the last day, all you could get is stale bread, pepper and relish.