Introduction & Fundamentals | |||
Introduction | 00:01:00 | ||
Why we need to price the menu | 00:05:00 | ||
Factors in determining prices | 00:02:00 | ||
Determining Recipe Costs | |||
How to determine Cost of Menu – Fundamentals | 00:07:00 | ||
Menu Costing Template Explained and key things to consider in costing | 00:08:00 | ||
Excel Template Explained in more detailed part 1 | 00:04:00 | ||
Excel Template Explained in more detailed part 2 | 00:04:00 | ||
Profitability Concepts and Factoring Overheads in Pricing | |||
Gross Profit/ Net Profit and Overheads Concepts – Explained | 00:04:00 | ||
Excel template to see if we need to increase prices | 00:07:00 | ||
Excel Template to determine how much an average guest should be spending | 00:07:00 | ||
Qualitative Factor in pricing of meny items | 00:07:00 | ||
Assignment |