You can’t determine prices by gut feeling when building or tweaking your restaurant menu. With fluctuating food prices and unpredictable labor costs, you need hard numbers and data to fuel your decisions. By conducting the right research, building and maintaining accurate recipe costs, and using actual versus theoretical reporting, restaurant leaders can ensure all menu items are perfectly priced to preserve margins in any climate.
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You need to hit your target food costs to hit your profit margin goal. Recipe costing allows you to examine the sales margins on individual menu items and see which items need to be adjusted...
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