When pricing a menu, you should pounder and consider: (select all correct ones) If you set your price high above all your competitors, you will gain prestige and people will give more value to your products. If you set your prices too low, your revenue/profit will probably be too low. You want to reflect realistic mark ups compared to the market If you set your prices too high, your sales/revenue will probably be low. If you set your price lower than all your competitors you will definitely sell more. Not every hour in a restaurant produces the same profit. True O False Determine the Individual Suggested Selling Price (per portion) for each Menu Item below, according to the information given: 1-"Item A" Costs $55.25 and Yields 20 Portions. The targeted Cost % for this item is 30%. What is the suggested Selling Price? 2- "Item B" Costs $22.58 and Yields 6 Portions. The targeted Cost % for this item is 18%. What is the suggested Selling Price? 3-"Item C" Costs $124.50 and Yields 12 Portions. The targeted Cost % for this item is 45%. What is the suggested Selling Price? 4-"Item D" Costs $372.19 and Yields 48 Portions. The targeted Cost% for this item is 27%. What is the suggested Selling Price? 5-"Item E" Costs $17.97 and Yields 2 Portions. The targeted Cost % for this item is 16.50%. What is the suggested Selling Price? The industry standard would say the ideal FC % for a Restaurant should be: 60% -65% O 35% -40% O 30%-35% O 10%-25% Consider the information below about NCT Restaurant in a particular day of operation and answer the questions that follow: -The Food Cost was $1,546.28 and FC% was 27%; - The Beverage Sales was 2,397.77 and the Beverage Cost of Sales was 19%; -There was 87 guests during lunch time and 98 guests during dinner time. 1- What was the Total Food Sales? $5,726.96 2- What was the total Beverage Cost? $12619.84 3- What was the Total Sales in that period? $18,346.8 4- What was the Contribution Margin amount in that period? 5- What was the total number of Covers Served in the period? 6- What was the Average Cheque in that period