Page 9 - Managing Food Cost Email Newsletter
P. 9
Price Your Items properly 2
Your service costs are another
Volatile food costs are the ones
thing to consider. Are you fast
that can fluctuate due to
casual, fine dining or somewhere
economic conditions, drought,
in between? Your prices should
flooding and seasonal items.
reflect the value your customers
receive. If you provide full service,
Your competition also matters
your pricing can be more.
when pricing your menu. Keep up-
to-date on their prices so you
Have a contingency plan for when
remain competitive.
costs change or a supplier goes
out of business to help you avoid
Each restaurant is unique, and as
eroding your profits.
such has its own pricing
boundaries. You need to figure out
what you can charge to make a
profit while considering what your
market can handle.
WWW.BONDESQ.COM,
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