Restaurant profit is created from the difference between menu prices and the cost for ingredients, overhead expenses and labor. Establishing a menu price for entrees that drives customer purchases, ...
The Food team’s interactive on restaurant menus has roots in an earlier effort. By Terence McGinley Tanya Sichynsky likes to collect restaurant menus, and she even has a few of them framed on the ...
Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. It is a warm Friday lunchtime on the South Bank in London, and Lasdun, a romantic, white-tableclothed ...
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