Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Food and beverages

Publication Details

Licensing World (2010), April issue, Jemma Publications Limited: Dublin

Reproduced with the kind permission of the publisher. Access publisher’s website www.licensingworld.ie

Abstract

Most executive chefs and head chefs know the basic costs of a particular dish but do most know that particular dish performs as part of the bar and restaurants sales mix. Experience in the licensed trade industry has taught that the majority of chefs have little idea how to engineer their menus to increase food profitability and how a properly considered menu can play an important role in determining profitability.

DOI

https://doi.org/10.21427/d7vv0k

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