1.The chapter discusses some of the pros for each of the pricing methods. What do you think are some of the drawbacks or limitations of each of the methods?

2. Other than the factors listed in the chapter, what other factors might impact a restaurant's ability to charge a premium for its product?

3. Since a manager has flexibility in menu pricing, why does a manager need to cost out a recipe per portion at all?

4. Some restaurants offer the chef a bonus for coming in below the budgeted food cost percent. Is this a good program for a restaurant? What are the risks? What are the rewards?

5. Most foodservice operations track food costs and sales separately from beverage costs and sales. Why do you think that is?