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Originally Posted by greyeaglem  It's my understanding that food cost and menu pricing are two different things, food cost being the total percentage of overall business expenses spent on food as opposed to the percent of the menu price. Am I missing something? |
You're right. Menu cost vs. overall food cost always turns out different unless you specifically account for that 0.5oz of EVOO you use for sauteing. Stuff like that.
So I wonder if the general 33% rule of thumb is the food cost or menu costing figure. Hmm...