Search Results

4 results for “pricing”

Formulae (4)

FC = \frac{c_{ingredients}}{p_{selling}} \times 100

Ingredient cost as a share of menu price — a core restaurant metric.

\text{Markup} = \frac{\text{Price} - \text{Cost}}{\text{Cost}} \times 100\%

Increase over cost as a percentage.

SP = Cost \times (1 + m)

The price to charge after adding a percentage markup to unit cost.

P = List \times (1 - d)

The final price after applying a percentage discount to the list price.