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Pricing up a menu - HELP.

post #1 of 3
Thread Starter 
Hi. I'm new to the forum. I only signed up, basically, to ask for help on designing and pricing up a menu, showing the GPD. This is for a new position I'm trying for as a Sous Chef at a 2 AA Rosette restaurant. I have a very basic idea of what to do, however, more info and advice would be highly appreciated. I don't want anything more than to succeed in climbing up the culinary ladder. Any help, please? 😊
post #2 of 3

Hello and welcome to the forum!

 

I wish I could help you but I'm not a professional in this industry. I think you get more chances of getting an answer if you post in the "Professional Chef" forum maybe? 

 

Best of luck. 

post #3 of 3
Thread Starter 
Thank you. Just posted it. 👍
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