how do restaurants calculate the prices of each dish? Do they accurately do it or just a rough estimate?
In: Economics
They’re buying the ingredients for everything they make, they’re using recipes that tell you how much of each ingredients should be used, and they know how much they’re paying someone to prepare it.
It’s trivial to figure out what each dish is costing them and what they need to price the dish at to make whatever margin they’re looking for on the dish plus cover the overhead of running the establishment.
It’s just a lot of simple math
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