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Cover per Occupied Room (CPOR) is one statistic which can be used in forecasting. [3]This is the average spent per individual customer, which can be calculated separately for each member of the serving staff.
In the US, the cover charge later became an entry charge where both entertainment and food and drink are provided, and carries the expectation of entertainment. The first such cover charge was introduced in 1913 by Louis Fischer at Reisenweber's Cafe in Manhattan, [10] to cover the production costs of Ned Wayburn's revues held there. [11]
For example; if you have a prospective client meeting at a restaurant to discuss doing business together and spend $200 on food and drinks — you can deduct $100 of the cost on your business tax ...
It can be a domino effect: if one restaurant is charging $20 for a cocktail, another restaurant might do the same. ... But when a drink costs nearly the same as an entree, I start to question the ...
The CDC calculated the cost of excessive drinking on the overall U.S. economy.
Free refills are seen as a good way to attract customers to an establishment, especially one whose beverages are not their primary source of income. [1] Due to the extremely low cost of fountain soft drinks (especially the beverage itself, not including the cost of the cup, lid and straw), often offering a profit margin of 80-82%, establishments tend to offer free refills as a sales gimmick. [3]
A rail or well drink is usually served when a customer does not specify that a particular brand of liquor be used. [1] [2] [8] For example, a customer order for a "Scotch and soda" would lead the bartender to use a rail/well Scotch whisky and would be priced as a well drink, whereas ordering "Glenlivet and soda" would be a call
And Costco will always offer its signature hot-dog-and-drink combo for $1.50, ... But by 2009, costs had gone up so much that the warehouse club brought production in-house.
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