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Overview: One of the most common errors new food service operators experience is pricing their food too low, thinking they can undercut competitors. Explain Question 1 using 3-5 substantial sentences. For question 2, you must show your MATH and how you calculated the LOWEST MENU SELLING PRICE.
2) determine the LOWEST POSSIBLE MENU SELLING PRICE for a slice of cheesecake on your menu. The cheesecake contains 12 slices, and the whole cheesecake costs $11.75 to make. If your restaurant's desired Food Cost % is 30%, what would be the LOWEST MENU SELLING PRICE for a single slice of cheesecake?
NOTE: provide all the math calculations and use dollar signs ($) and percentage signs (%) when needed.
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