A Restaurant Owner Set Her Menu Prices at a Defined

Short Answer

A restaurant owner set her menu prices at a defined percentage of her input costs for food, ingredients, and beverages. The prices as a percentage of these costs are 300% for appetizers, 200% for entrees, 225% for desserts, and 250% for beverages. The restaurant's revenue breaks down as follows: 10% from appetizers, 50% from entrees, 25% from beverages, and 15% from desserts. On average, what are menu prices as a percentage of the basic input costs? Overall, what are the input costs as a percentage of revenue?