Ep 2. You're Pricing Your Menu Wrong (Almost Everyone Is)
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Ep 2. You're Pricing Your Menu Wrong (Almost Everyone Is)
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If you set your prices by looking at the restaurant across the street, you copied their mistakes. Al breaks down why menu prices can only come from the plate itself, how to cost a dish down to the garnish and the oil in the pan, and the food cost percentage to aim for. One dish a day, and in two weeks your whole core menu is costed.
Free download: the Silver Spoon Restaurant Health Check.
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