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Introduction
Chapter 1 : Fundamentals of Restaurant Operations
Chapter 2 : Ingredients and Yield Loss
Chapter 3 : Cost analysis and ingredient valuation
Chapter 4 : Inventory management
Chapter 5 : Technology, Automation, and Artificial Intelligence in Kitchen Operations
Chapter 6 : Pricing, Contribution Margin and Cost Control
6.1 Food cost and selling price6.2 Contribution margin6.3 A practical example of food cost analysis for four dishes6.4 Artificial Intelligence and Pricing Recommendations6.5 Menu engineering matrix6.6 Data Visualisation6.7 Exercises and assignments6.8 References
Chapter 7 : Sales, Marketing and the Psychology of the Menu
Chapter 8 : Inventory Management, Internal Controls and Food Safety
Chapter 9: Standardisation and Description of Ingredients and Dishes
Chapter 10 : Service, service processes, and service quality Service as the foundation of the guest experience
Chapter 11 : Digital reviews and online visibility
Chapter 12 : From Concept to Operation
Chapter 13 : Operational Metrics and Performance Management
Chapter 14 : Process Design and Service Flow
Chapter 15 : The future of restaurant operations: challenges and opportunities
Chapter 16 : Glossary
Closing worda

Chapter 6 : Pricing, Contribution Margin and Cost Control

Correct pricing is not a matter of intuition or chance. It is a comprehensive strategy built on precise analysis of cost, demand and competition. To ensure long-term profitability, managers must have full control over what is known as the prime cost, composed of ingredient cost and labour cost.

Your cocktail is probably underpriced