how do restaurants calculate the prices of each dish? Do they accurately do it or just a rough estimate?
In: Economics
We used to have a show on Food Network Canada called Restaurant Makeover. Basically Kitchen Nightmares but with a designer and less drama and screaming. One time, the chef expert showed the cook how to make a basic dish, but then he went through pricing it. They estimated how much cost in ingredients went into the dish and multiplied it by a factor of four to help cover everything from the bread on the table to the guy in the back washing dishes.
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