“Anyone who sells a ‘Wiener’ pork for less than 15 euros is a very bad businessman. Before you do such a thing, it is not financially successful, the landlord gives the guests change for the subway so that they can continue to the next restaurant Sepp Schellhorn for excitement. Strict calculation or gut feeling – what formulas do innkeepers use to calculate the price of their food and drinks? The “crown” shows it.
Quite simply, pricing in the hospitality industry is all about covering all costs that arise before the food and drinks reach the guest. Plus, of course, a price for each dish served.
Source: Krone
I’m Ben Stock, a journalist and author at Today Times Live. I specialize in economic news and have been working in the news industry for over five years. My experience spans from local journalism to international business reporting. In my career I’ve had the opportunity to interview some of the world’s leading economists and financial experts, giving me an insight into global trends that is unique among journalists.
