Tips for setting the price of your restaurant menu

 

The menu price is one of the most important decisions for any restaurateur. It may sound easy, but the fact is, you can't simply price your intuition. It requires consideration, observation and asking certain questions. For example, do you remember your last visit to a market or shopping mall as a buyer? How many products were priced reasonably attractive enough to motivate you to make a purchase? Actually, the price should be an amount that someone else is ready to pay for your service or product.

Creating a เมนูเด็ดจากร้านเด็ด is a complicated matter. It not only involves selecting attractive and popular dishes, but also putting them at a competitive price. Price is important not only for the business to be profitable, but also to offer good value to customers to earn them.

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Tips for setting food prices

Let's see how to put food prices on the menu:

* In general, successful restaurants keep food costs in the range of 27 to 32% of food sales. These percentages can be higher or lower depending on the type of restaurant. However, to be more precise, it is better to compare their cost percentage with restaurants that have similar menus and services.

* When calculating the cost of food, all ingredients must be included. Calculate the cost of each recipe for each menu item and be sure to include things like spices and side dishes in the cost.

* Your prescription costs for items and sales prices will determine if the cost of your food is in line with industry averages. This will also help monitor their performance and analyze problems and trends.

* Ideally, you should be able to determine a consistent overall food cost that, when combined with an appropriate price, will positively impact your profitability.

* It is also important to remember that there are other restaurant operating costs that must be considered in determining the optimal price for menu items. These include the cost of labor, rent, and debt.