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re: If you owned a restaurant, how would you handle a request for a 1/2 sized entree
Posted on 4/28/15 at 3:07 pm to Wasp
Posted on 4/28/15 at 3:07 pm to Wasp
quote:
How can a restaurant maintain the same dollar production with people coming in and ordering half entrees while staying th same amount of time?
They cant. Assuming their business model is not made for small plate or tapas style meals.
1
Posted on 4/28/15 at 3:12 pm to More beer please
Maybe what he is missing is that the food costs are variable costs. Having a chef and staff and building and all else are fairly fixed costs. If you cut the price in half, sure it doesn't really affect the markup % on food but it leaves a lot less to cover all of the fixed expenses.
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