Ultimate Guide to Restaurant Markups


Lots More Information

Related HowStuffWorks Articles

Sources

  • Bockelman, Christine. "Ten Things Your Restaurant Won't Tell You." Smart Money. March 29, 2007. (Accessed 3/30/09) http://finance.yahoo.com/family-home/article/102713/10-Things-Your-Restaurant-Will-Not-Tell-You
  • Canada Business. "Starting a restaurant." May 5, 2008. (Accessed 3/29/09) http://www.canadabusiness.ca/servlet/ContentServer?cid=1110887385543&pagename=CBSC_FE%2Fdisplay&>
  • Dubner, Stephen C. "What's Up with Restaurant Wine Prices?" Freakonomics Blog. New York Times. June 15, 2007. (Accessed 3/29/09) http://freakonomics.blogs.nytimes.com/2007/06/15/question-of-the-day-whats-up-with-restaurant-wine-prices/
  • Food Service Director magazine. "Avg. Markup on the Rise for Pizza and Pasta." All Business.1999. (Accessed 3/30/09) http://www.allbusiness.com/retail-trade/eating-drinking-places/4177098-1.html
  • Gibbons, Vera. "Five Leading Retail Rip-Offs." CBS News. March 30, 2009. (Accessed 3/309/09) http://www.cbsnews.com/stories/2009/03/30/earlyshow/living/ConsumerWatch/main4902625.shtml
  • Gil, Richard. "Why Does Popcorn Cost So Much at the Movies?" PhysOrg. February 22, 2008. (Accessed 3/30/09) http://www.physorg.com/news122917253.html
  • Lasser, Mary. "After-Dinner Flare." Food Service Director magazine, accessed through All Business. December 15, 2000. (Accessed 3/30/09) http://www.allbusiness.com/retail-trade/eating-drinking-places/4177828-1.html
  • Marvin, Bill. "The Easiest Way to Cut Your Food Cost 10%." The Restaurant Doctor. RestaurantOwner.com. 2009. (Accessed 3/30/09) http://www.restaurantowner.com/public/211.cfm
  • Mayerowitz, Scott. "Coming to a Theater Near You: Pricier Popcorn." ABC News. May 27, 2008. (Accessed 3/30/09) http://abcnews.go.com/Business/Economy/story?id=4920444
  • More Business. "Ethnic Food Restaurant Business Plan." 2007. (Accessed 3/30/09) http://www.morebusiness.com/ethnic-food-business-plan
  • Mullis, Stuart. "Running a Restaurant: Computing Food Cost." All Experts. September 3, 2006. (Accessed 3/30/09) http://en.allexperts.com/q/Running-Restaurant-2285/computing-food-cost.htm
  • Pavesic, David. "How to Win the Menu Pricing Game." Restaurant Resource Group. (Accessed 3/30/09) http://rrgconsulting.com/restaurant_menu_pricing.htm
  • Pizam, Abraham. "Menu Psychology." International Encyclopedia of Hospitality Management. Butterworth-Heinemann. 2005. (Accessed through Google Books 3/30/09) http://books.google.com/books?id=yXRrIbuAE8IC&pg=PA430&lpg=PA430&dq=dessert+price+markup&source=bl&ots=4loCJo-_3z&sig=e-mVRE0HYMNnarabnDlsTJS-kPk&hl=en&ei=jODQScjkEs3vnQfU3PHQDA&sa=X&oi=book_result&resnum=9&ct=result
  • Sherman, Amy. "Demystifying Wine Markups." Cooking with Amy. December 7, 2006. (Accessed 3/30/09) http://cookingwithamy.blogspot.com/2006/12/demystifying-wine-markup.html
  • USA Today. "Restaurants may change menus, hike prices in 2009." October 13, 2008. (Accessed 3/30/09) http://www.usatoday.com/news/nation/2008-10-13-restaurant-prices_N.htm
  • Walker, John R. The Restaurant. Wiley & Sons. 2007. (Accessed through Google Books, 3/30/09) http://books.google.com/books?id=Vng3e6zBCwcC&pg=PA213&lpg=PA213&dq=dessert+price+markup+restaurant&source= bl&ots=2C_O-MURRy&sig=x8XUoh2zsduWw7AupgcyV1pZkYI&hl=en& ei=aOfQSa6tI9nfnQeCsdDICQ&sa=X&oi=book_result&resnum=1&ct=result#PPA212,M1