Food Cost % and Menu Pricing
This lesson is part of the course
In this lesson
You calculate each dish's food cost %, find the price that hits a 30 % target and spot the dish that is underpriced.
Buy the course once for $9.99 to unlock every lesson and lab, the final exam and the certificate – lifetime access, no subscription.
Lessons in this course
- Recipe Costing and Plate Cost Locked
- Food Cost % and Menu Pricing Locked
- Prime Cost and Labour Cost % Locked
- Menu Engineering: Stars, Plowhorses, Puzzles and Dogs Locked
- Break-even Covers per Day Locked
- Inventory and Theoretical vs Actual Food Cost Locked
- Hotel KPIs: Occupancy, ADR, RevPAR and GOPPAR Locked
- Revenue Management: Rate vs Occupancy Scenarios Locked