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Food and beverages
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.
Murphy,J.(2010). The Right Menu Can Deliver Great Food Profits, April Issue, Licensing World, Jemma Publications Ltd: Dublin.