how do restaurants calculate the prices of each dish? Do they accurately do it or just a rough estimate?
In: Economics
Most food service I worked in had a simple approach. Multiply by 3. For example if the ingredients cost $5.00 you charge the customer $15.00, 1/3 covers the cost of the food, 1/3 goes to pay bills and payroll, the last 1/3 is the “profit” it goes to marketing/equipment repair/ building upkeep. I don’t know if this is still a viable method with the current economy, though.
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