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 [...]
Entries from June 2008
Pricing food – Why you’re doing it wrong and how to fix it
June 26th, 2008 · 10 Comments
Tags: Articles
