Menu costs are the costs of changing prices.
菜单成本:改变价格的成本。
Direct and indirect costs must be considered in menu planning.
直接和间接费用都必须考虑到菜单设计中。
To cut costs, the brothers developed a standardized menu, which led to unbelievable fast service, lower prices, and freedom from tipping.
为了削减成本,这对兄弟制定了标准化菜单,从而导致令人难以置信的快速服务,降低价格,并从小费的自由。
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