The following are excerpts from discussions I had with restaurant owners in the Restaurantowner.com discussion forums regarding pricing by gross profit.
From “Pricing by gross profit” thread – RO.com
Posted Jul 30,2004 1:08 PM
brandon
I realized while typing a post in the bar pricing program thread, I might as well start a thread discussing pricing as a whole and [...]
Tags: Conversations
Food comping should only be used in extreme cases. By comping food, you train your customers to expect it. Then when you don’t, they’re dissapointed for not getting something they wouldn’t have gotten at another restaurant anyways.
A customer that simply orders something they end up not liking, not because it was bad, but because it [...]
Tags: Questions
You don’t need an extra charge to cover packaging costs. It will only make your customer’s think you are nickel and diming them.
While you do have to pay for packaging to put your to-go food in, there are many expenses you are avoiding by not servicing that customer inside your restaurant. There are no chemical [...]
Tags: Questions
