How should a restaurant owner go about finding the right recipe for passing on the increasing cost of basic ingredients to the customer? By math or by witchcraft?
Matches in Transcript
Caption 19 [en]: All dishes must remain profitable in relation to their cost and their price on the menu. Caption 19 [fr]: Tous les plats doivent rester rentables par rapport à leur prix d'achat et le prix sur la carte.
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