RESTAURANT COST CONTROL - CHAPTER 6

What is a standard menu?

What does the menu type 'cycle menu' refer to?

How can foodservice managers use menu design to influence pricing strategy?

What is a key consideration when assigning prices to menu items based on cost?

How should foodservice managers approach menu pricing to meet profit goals?

What role does customer perception play in menu pricing?

Why might a restaurant use a daily menu?

What is a common strategy to enhance menu item sales through pricing?

What is 'price blending' in menu pricing?

How does the concept of 'contribution margin' influence menu pricing?