|Introduction & Fundamentals|
|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|
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