How To Price Your Restaurant Menu PROPERLY - 4.6 Profitable Restaurant Owner Academy

[@jeffharmed1616]

Many thanks for this breakdown. So the 1.5 busy day factor really accounts for these sessions being more than a single rush. Interesting approach.

[@huus5682]

wilson thanks for the knowledge's

[@jeffharmed1616]

Here is a free tip. With just your phone, you can calculate the cost of ingredients by taking 70% of average retail prices. Then check neighbourhood prices for your menu item prices. Work out your average order value from your menu and then your COGS%.
Labour = 70% - COGS% - rent%

[@michaelvu8776]

Hi, wilson. how do i get access to this presentation file?