Menu and Pricing

Are your menus and pricing policies consistent? Are they reflective of each other?

Each item on your menu will be priced individually and will probably produce a range of food cost percentage from single digits to the high 40s. So … it is the sales mix of all the menu items that produces the food cost that reflects your menu and ultimately your profits! So.. bear in mind;

• What kind of menu item is it? (e.g., starter, entrée (main), dessert, side dish)
• What is the cost of the direct labour involved in its preparation? Does it require skilled preparation or just simple heating and plating?
• What is the portion size?
• Is it a seasonal item with limited availability?
• What are your competitors charging for similar menu items?
• What kind of restaurant are you? (e.g., fast-casual, limited-service, fine-dining)
• What meal period are we pricing it for? (e.g., breakfast, lunch, dinner)
• Where is the restaurant? (e.g., city centre, suburban, niche area)
• Who is your target market or ideal customer? (e.g., local residents, tourists, business people, shoppers)

Our consultants have been in the Hospitality and Catering industry working at the highest levels in both front of house, kitchen and management for many years, and by working with our experienced team of experts and outsourced providers, we can help you get your menu’s and pricing right!!