When opening a new restaurant, you are going to have to make assumptions about all your expenses and your head counts regardless of whether or not you price by gross profit. Since you will already have those assumptions, it only makes sense that you set prices so that you will collect enough markup (gross profit) [...]
Entries from June 2009
How can I use gross profit pricing for a new restaurant?
June 4th, 2009 · 5 Comments
Tags: Questions
