how do restaurants calculate the prices of each dish? Do they accurately do it or just a rough estimate?
In: Economics
It’s generally a rough estimate. Corporate chains have expectations that sales every day of each year should exceed the previous year and that’s just generally not reality. They don’t account for any variances. They calculate the amount of labor for prep work for the amount of food that should be ready to be dished out each day, but again, it’s generally not reality. There’s definitely some odds and ends that can be adjusted to make each dish generate a better return of investment but that doesn’t account for mistakes. Lots of mistakes happen in kitchens.
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