As the contribution margin of an item increases, the food cost percentage decreases.
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Q9: Establishing prices based on _ can result
Q10: Cost plus markup pricing also could lead
Q11: Revenue has nothing to do with pricing
Q12: A menu designed solely from the perspective
Q13: Before attempting price revision, which of the
Q15: What should the potential food cost (in
Q16: Pricing strategy for a new product or
Q17: What should the potential food cost (in
Q18: Higher contribution margins will generate higher profitability:
A)
Q19: Target food cost refers to the ideal
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