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How To Set The Right Menu Prices For Your Eatery

In the restaurant business, menu pricing can be a cause of headaches and restaurant managers need to rely on workable menu pricing tips. Like with other ventures, the general rule when you want to make profits is to generate more money than your overhead costs. In the restaurant landscape, you can only achieve profitability by charging the right amount for every meal or recipe you sell. Restaurant managers face an uphill task since they need to offer quality food and the best experience although they have to record profits every day. If you don’t know where to start, you can work with general food costs and proper portion control to help you price your menu correctly.

You need to take the time to master your food costs if you want to remain profitable in a competitive market. To understand your overall cost of food; you need to calculate the cost you incur to purchase every ingredient used to prepare a certain dish. Also, you need to know your ingredients and make sure you follow a consistent recipe pattern when making such a meal. Apparently, you need to realize that food costs will vary due to the seasonality or availability of the ingredients you use. With some restaurants, they will calculate the prices based on the cost of the main ingredient.

If you understand your food costs in general; you can work out individual menu prices and remember your sales should be about 30-35 percent of your daily sales. Your daily sales are determined by the kind of restaurant in question, and you need to consider labor and other expenses of running the hotel. You need to evaluate the preparation needs and don’t forget that meals that are more involving should be priced higher. Restaurants have to cater for other long-term costs, and you need to factor in the cost of utilities, rent, maintenance and advertisements to get your pricing right. It’s advisable that you check the type of demographics and consumers you want to attract to your restaurant before you price your menu.

Arguably, the small restaurant looking to attract low-income bracket will not stay afloat if the prices are as high as those found in a fine dining eatery targeting the middle class. You are likely to come up with an accurate pricing formula if you use the bundle method. This means you are combining some items to sell at a slightly lower price compared to what they would fetch if sold separately. This method benefits you and your customers since they will get discounts but spend a little more. It’s advisable that you check what your competitors are charging for similar dishes and if you are a bit on the higher side, you need to provide value addition. Although you are offering value incentives with your meals, you need to know the costs of serving each customer and retain a profit.
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