how do restaurants calculate the prices of each dish? Do they accurately do it or just a rough estimate?
In: Economics
A friend just to have a fast food (not chain) restaurant and he would do it by estimation: I buy 1lb of meat and I can make X dishes. Then knowing the price by dish, he’d add a margin. I imagine larger restaurants get it a bit more complicated, but I’d be surprised if no stocking/ordering software handle this (knowing price per pound, inputting how much of ingredient is in a plate, use that ratio to find cost). Even maybe some spreadsheets in excel would be enough
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