| A | B |
|---|
| markup | an amount added to food cost to get selling price; it is normally expressed as a percentage of the food cost |
| price gouging | the practice of extremely overcharging for menu items that are obviously worth much less than the list price |
| pricing | the process of assigning prices to menu items |
| overpricing | charging more for a menu item than it is actually worth |
| list pricing | the price displayed on a menu |
| food cost | the actual wholesale cost of food, beverages, and ingredients |
| margin | selling price minus food cost; when expressed as a percentage, it is always a percentage of the selling price |
| cost-based pricing | pricing using the cost of food, beverages, and ingredients in a dish as a base for the markup |
