how do restaurants calculate the prices of each dish? Do they accurately do it or just a rough estimate?
In: Economics
Answer: Former chef here. We get a factor given to us by those who know the actual particulars of a restaurants economy. For instance 4.2 was out factor, so any prices for raw ingredients had to be multiplied by 4.2. This factor covers everything from utilities to paychecks for staff etc.
How that factor is calculated is above my pay grade.
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