What is a common menu pricing strategy in FOH management?

Cost-plus pricing is a common menu pricing strategy in front of house management because it involves calculating the total cost of producing a menu item, including ingredients, labor, and overhead, then adding a markup to ensure profitability. This method allows operators to establish prices based on a clear understanding of their expenses, which helps in maintaining financial health while ensuring that all costs are covered.

By utilizing cost-plus pricing, FOH managers can adjust their menu prices in response to changes in input costs, enabling them to remain competitive in the market. This strategy also ensures that the menu offerings can sustain the business model by providing a consistent profit margin over time, which is vital for planning and future growth.