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Restaurant Business

Across
Method of menu pricing that takes into account cost of food sales volume and contribution margin
Created by the decor lighting , service and possible entertainment which enhances the dinning or lodging experience
Specific slot or share in market
Ratio comparing food cost to food sales
Association representing restaurant owners
Causal with eclectic decor the promotes a particular theme
Light healthier based cooking with natural flavors
Amonut of sales
Seater and greeter
Down
Distinguished by its decor , atmosphere and menu
Restaurant that offers quick service
Combination of mood , lighting ,furnishing and music that has an immediate effect on guest
Elaborate or artful cuisine
Targets families as patrons
Paste for thcking sauces
Blending of two cusines
Process food t achieve a smooth pulp