imagine you run a small, lower/average price resturant which does a few different dishes/versions. its in an averagely busy more business focussed area with families, people having lunch/dinner from work, and a few domestic and foreign tourists, but not in a big tourist area. available dishes include dish 1 and dish 2, where dish 2 is twice as popular as dish 1, but both have the same cost of ingredients and labour. you want to get a reasonable profit on top of expenses. with dish 1 as $1000 as a normal base cost, how do you price dish 2 (the much more popular one)
cheaper (~800)
the same (~1000)
only minutely more (~1070)
a bit more (~1200)
plus half (~1500)
double (~2000)
other
imagine you run a small, lower/average price resturant which does a few different dishes/versions. its in an averagely busy more business focussed area with families, people having lunch/dinner from work, and a few domestic and foreign tourists, but not in a big tourist area. available dishes include dish 1 and dish 2, where dish 2 is twice as popular as dish 1, but both have the same cost of ingredients and labour. you want to get a reasonable profit on top of expenses. with dish 1 as $1000 as a normal base cost, how do you price dish 2 (the much more popular one)
cheaper (~800)
the same (~1000)
only minutely more (~1070)
a bit more (~1200)
plus half (~1500)
double (~2000)
other





















