7-30 Boot Camp
things that the owners need to consider when pricing menu items are the rent of the building, their own health, and other foods that they have to price wisely. a single price that i would recommend would be to find the average of all the prices then average and highest number with the total average. so for example: 1.83+2.17=4.00 then divide that by 2 and you get $2.00.
July 31st, 2008 at 5:59 am
That seems like a good pricing strategy. When we look at all the things the restaurant owners have to pay for and how much money they will make from each tostada sold I think it is obvious that they will need to price things very wisely in order to make a profit—or begin to sell other things like drinks.