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All Blog Posts Tagged 'percentage' (1)
Non-Operator Pricing food - Why you're doing it wrong and how to fix it
One thing I'll never forgive formal culinary schools for, is teaching new impressionable would-be chefs to use a budgeted cost percentage to price food menus. Chain restaurants share an equal responsibility for perpetuating this bad practice by focusing their managers on food cost percentages without letting them in on the secret that the cost percentage is a management tool, not a pricing tool.
Though most culinary programs teach many different methods for pricing… Continue
Though most culinary programs teach many different methods for pricing… Continue
Added by Brandon O'Dell on June 29, 2008 at 9:42pm — 10 Comments
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