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business food
Question by nelsonmichaelr (203)
Answer by patti (29325)
The targeted food cost percentage of the operation is divided by 100 to calculate the factor. The menu price is then calculated by multiplying the raw food cost by that factor.
Answer by eatwrite (1559)
The cost involved in preparing the food is one factor. If the food is hard to find or is a specialty item. You have to pay the cook and waitress.
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