This document provides instructions for creating a restaurant menu that includes a 40% profit margin. Restaurant owners are instructed to determine the costs of items, calculate prices that provide a 40% profit, and include item names, section titles and prices on the menu. The menu is to be created by December 5th, 2011.

1. Restaurant menu December 05, 2011
Items & prices with 40% profit 1

2. Restaurant menu December 05, 2011
Items & prices with 40% profit 2

3. Restaurant menu December 05, 2011
• Create a menu for your restaurant.
• Determine cost you buy the items to figure a 40% profit.
• Calculate menu prices.
• Include names of items, titles of sections & prices.
Items & prices with 40% profit 3