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