how do restaurants calculate the prices of each dish? Do they accurately do it or just a rough estimate?
In: Economics
its not too hard, you know the exact amount of each ingredient that goes into the dish, and how much you buy each ingredient for. From there its just middle school math. You probably also want to factor in how much chef time it takes.
Now, this calculated price has very little to do with the menu price. The menu price is “How much will people be willing to pay for this dish?”
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