Pricing with budgeted cost percentages

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Permalink Reply by Keith Bernhardt on August 19, 2008 at 12:55pm

I remember when planning menus for incentive groups (I worked in travel)- the clients were interested in the product cost percentages.

It may be more behind the scenes now, but one guy I worked with, was very savvy about hotels and food. He had the lingo down pat. I actually learned a lot from him.

Another occasion, a hotel F and B director, asked a client if he wanted the product cost percentage. The client said no, I just want to know the total cost.

I guess it works both ways..