Problem
I. Why is a restaurant's menu so important? What areas of the restaurant does it impact? Does it have any legal implications?
II. What is a "contribution margin"? Why is it important? How does it relate to food cost? How does this relate menu pricing and changing menu pricing?
III. What do the abbreviations AP and EP mean? How are they related to each other and the concept of Yield Percent? Why is differentiating between the two important for both costing and purchasing? Reference: "setting the table by Danny Meyer"?