Pricing up a menu - HELP.

Discussion in 'Professional Chefs' started by summers85, Oct 24, 2013.

  1. summers85

    summers85

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    Sous Chef
    Hi. I'm new to the forum. I only signed up, basically, to ask for help on designing and pricing up a menu, showing the GPD. This is for a new position I'm trying for as a Sous Chef at a 2 AA Rosette restaurant. I have a very basic idea of what to do, however, more info and advice would be highly appreciated. I don't want anything more than to succeed in climbing up the culinary ladder. Any help, please? 😊
     
  2. french fries

    french fries

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    Hello and welcome to the forum!

    I wish I could help you but I'm not a professional in this industry. I think you get more chances of getting an answer if you post in the "Professional Chef" forum maybe? 

    Best of luck. 
     
  3. summers85

    summers85

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    Thank you. Just posted it. 👍