One of the most difficult aspects about managing a restaurant is deciding your price points. You have to take into account your costs, your competition and your target market. You may have a handful of menu items or dozens. Where do you start? Read more from Synergy Restaurant Consultants.
By Brad Miller, Operations Associate
Image credit: Flickr by 401(K) 2013
In the restaurant business, a lot of percentages are thrown around as gauges of success or financial health. Food cost, liquor cost, occupancy cost, labor cost, controllable costs… just to name a few. None are more important, however, than the big one: PRIME COST.
Read on: restaurant prime cost