One thing I’ll never forgive formal culinary schools for, is teaching new impressionable would-be chefs to use a budgeted cost percentage to price food menus. Chain restaurants share an equal responsibility for perpetuating this bad practice by focusing their managers on food cost percentages without letting them in on the secret that the cost percentage [...]
Pricing food – Why you’re doing it wrong and how to fix it
June 26th, 2008 · 10 Comments
Tags: Articles
Is it a good idea to shrink our Italian restaurant’s menu by 15-30%?
March 6th, 2008 · 3 Comments
We currently have 60 entrees and 24 soup/salad/apps. We are known for our pizza, so we have a full pizza section which includes 6 sizes, 2 types of dough, 33 toppings, calzones, strombolis, 6 specialty pizzas, 7 sandwiches, beer, wine, and standard beverages.Which is better, 50 items or 100?
If you ask me, you need to [...]
Tags: Questions
Does this franchise restaurant have too high of food costs?
March 5th, 2008 · 2 Comments
Is the cost of food and supplies less when you own a franchise because of their buying power, or the same, or even more because of kick-backs from suppliers?
The franchise I am looking at shows cost of goods to be from 34% – 38%.
This sounds a little high to me. Is this what the norm [...]
Tags: Questions
Conversations about pricing by gross profit
February 15th, 2008 · 5 Comments
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
