Based on the different pricing methods

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Question

Based on the different pricing methods, what types of restaurants choose the Mark Up method (YTD Food Cost %) over any other method? What impact does this pricing method have on the daily sales? What impact does this pricing structure have on the FOH employees? In relation to the Gross Profit method (Cost per guest), which categories of menu items could handle this pricing structure? Why would it be difficult to apply this method to every menu item category? In relation to the numbers you generated, choose the one best pricing method for each menu item category. Defend your response with real restaurant examples.

Reference no: EM133770117

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