Hi,
I am in hospitality backround. I need to decide on menu costing thus please let me know how should i arrive at the overheads(Electricity, Rent, Transport and labour cost) for each receipe/product of different counters.
Eg For Chaat counter i have different products and similarly i have different counters also. I have the amount of total cost but how can i allocate the amount to each product. Please reply its urgent.