When planning prices on a menu, you need to add together the price of the food that is used, and the price that the chef and waiter are charging per order. When doind this, I would recommend using percentages. This is so that you can see the data that you have more clearly. you can write, for example;
Cost - $12.00 - 100%
Chef + $3.00 + 25%
Waiter + $3.00 + 25%
Food cost + $6.00 + 50%
$12.00 100%
This would make it much easier than using ratios.
Cost - $12.00 - 100%
Chef + $3.00 + 25%
Waiter + $3.00 + 25%
Food cost + $6.00 + 50%
$12.00 100%
This would make it much easier than using ratios.