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Menu Pricing: Why Restaurants Lose Money on Popular Dishes

Photo by James Park We often presume to understand restaurant economics because we know what a chicken breast costs at the supermarket. “I could make this dish at home for $5,” goes the refrain. Could we? Here, Eater looks at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out. Like many restaurants, New York’s Dirt Candy was a different business before the pandemic. With a staff of 35, it served only a tasting menu (plus a half-dozen a la carte items available at the bar), guests leisurely eating courses of fennel tagine, seaweed caviar with creme fraiche, or beet yakitori. “The food [at] Dirt Candy doesn’t lend itself to delivery,” owner Amanda Cohen said in the spring of 2020, unsure when she’d be able to reopen. “We would’ve had to come up with a new menu.”

Toppers Pizza Sees Double Digit Sales Increases for Fourth Consecutive Quarter as Pizza Delivery Booms Due to the Pandemic

Toppers Pizza Sees Double Digit Sales Increases for Fourth Consecutive Quarter as Pizza Delivery Booms Due to the Pandemic Toppers Pizza Sees Double Digit Sales Increases for Fourth Consecutive Quarter as Pizza Delivery Booms Due to the Pandemic April 22, 2021 · · With a commitment to fast and contactless service, first-party delivery and menu innovation, Toppers Pizza has continued to appeal to qualified entrepreneurs looking for a brand that stands out in the thriving pizza segment. Whitewater, WI  ( Toppers Pizza, the pizza chain with 69 corporate- and franchise-owned locations in 12 states, started when former Domino’s manager Scott Gittrich came up with a simple idea do pizza better. After working his way up from delivery driver to assisting a Domino’s franchisee with more than 20 locations, Gittrich saw an opportunity to put more care into the offering from the corporate brand and decided to start his own pizza company. Gittrich created Toppers with a f

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