How do I handle rounding menu prices?
Smart menu pricing rounding can save you thousands in lost profit each year. Most restaurant owners round to "nice" amounts without calculating the impact on th...
How do I determine the price of catering per person?
A local caterer recently discovered they'd been losing €3.20 on every business lunch they served for six months. The culprit? Hidden costs they hadn't factored...
How do I determine the price of a group menu?
Group dining presents unique pricing challenges that catch many restaurateurs off guard. Unlike regular service, group bookings demand different cost structures...
How do I set prices when working with market prices?
Most restaurant owners struggle with pricing because they copy competitors without knowing their own costs first. You might think you're being competitive, but...
How do I price a dish with market price products?
Market price products like fresh fish make pricing tricky. One day you pay €18 per kilo, the next day €25. Many restaurant owners just guess, but that costs you...
How do I determine the price of a seasonal special?
Seasonal specials can be goldmines, but only if you price them correctly. Many restaurants guess the price or copy what others do, which means they leave money...
How do I determine the price of a daily soup?
Daily soup pricing can make or break your profit margins. Many kitchens underestimate costs by forgetting cream, herbs, and garnishes. You'll discover how to ca...
How do I determine the price of a new burger on my menu?
Most restaurant owners admit they've priced at least one menu item by gut feeling alone. You glance at competitors' prices, tack on a few euros, and cross your...
How do I determine the price of a new vegetarian dish?
Pricing new vegetarian dishes wrong can silently drain your profits for months. Most restaurant owners eyeball these prices and wonder why their margins keep sh...
How do I determine the price of a new cocktail?
Ever wonder why some bars thrive while others barely break even on their cocktail program? Most bar managers guess at pricing, unknowingly hemorrhaging profits...
How do I determine the right price for a new dish?
Restaurant owners who guess at menu pricing lose an average of 12% profit per dish. Setting the right price makes the difference between a thriving business and...
How can I adjust my menu if my food cost is too high?
Many restaurant owners think high food costs mean they need to overhaul their entire menu. That's rarely true. The real issue is usually just 3-5 dishes quietly...
How can I simplify my kitchen without losing margin?
Most restaurant owners believe a complex menu equals more profit - but that's backwards thinking. You're actually bleeding money through overcomplicated dishes,...
How can you decide which dishes to keep based on numbers?
Which dishes keep your business profitable and which ones cost you money? Many restaurant owners cling to popular dishes that secretly drain profits. Smart oper...
How can I reposition dishes on your menu to make more profit?
Menu placement drives 60% of customer ordering decisions within the first 30 seconds of scanning. Strategic repositioning of high-margin dishes can increase pro...
How can I rewrite my menu based on margins?
Picture this: you're unknowingly promoting your least profitable dishes while hiding your biggest moneymakers. Most restaurant owners arrange menus by instinct...
How can I make dishes with low food cost stand out?
Your most profitable dishes are probably hiding in plain sight. Low food cost items generate serious profit margins, yet customers gravitate toward the flashies...
How can I identify my loss leaders and signature dishes?
Every month, restaurants lose thousands in profits because their busiest dishes barely break even. A packed dining room means nothing if your signature items op...
How can I find my sleepers on the menu with numbers?
Every month, underperforming dishes drain your restaurant's resources without you noticing. These menu sleepers consume inventory space, staff time, and ingredi...
How can I identify my bestsellers in the numbers?
Only 20% of menu items typically generate 80% of restaurant revenue. Many restaurant owners know what's popular, but miss the exact figures. You can use sales d...
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