As a food operator myself, I agree w U . Even restaurants are doing it . By using mark up 100% is rather unreasonable. There shall be a basic system of pricing. Certain situations price shall base on per table or per event. If customers take 2 kg of crabs, prawn, fish n a few more expensive dishes our cost may come up to rm700 n charging customers for rm1400/ table is really too much . The most we shall charge rm1200 where we make a gross profit of rm500, for a 20 minutes job . Dishes like vegetable n eggs we shall charge on per serving .
