Raise Your Prices -
...with quality products & confidence!
" Why do some establishments charge $7.99 for a spaghetti dinner and others charge $11.99, when the difference between using quality products and lower quality products is only about $.40/serving."
As I managed my business in a small rural town, it always concerned me when I needed to raise prices. Now, after being exposed to so many restaurants across eastern Ontario, I have come to realize if you buy quality products, customers will notice and they don't mind paying a little more. Inevitably, you will always have the odd customers who will say "I can get the same thing down the street for $2.00 less" and for them you could offer a few less expensive entrees on the menu. However, deliciously prepared, consistent, high quality food will always prevail.
Now, let's be realistic, a great atmosphere also adds to the price of the plate as does plate presentation and great service. However, if purchasing higher quality products meant you could increase your sales by 15% or more, would you consider freshening up your dining room with a new coat of paint? Would you consider improving your plate presentation, and train servers to deliver the high quality service you would expect when dining out yourself? Of course you would...But that is easier said than done.
Start by purchasing higher quality products, a few at a time and raising prices just enough to cover the extra cost. Then in time refresh the look of your establishment with small changes that catch the eye of your clientele. Train servers to suggestively sell while serving. The promotion of your new items is key because the more your customers taste your "new" higher quality entrees the more guests you will attract through word of mouth advertising. Quality just tastes better! Try other marketing strategies to help increase traffic, as well. Ask your Findlay rep. or check out our website. Shortly after, in small increments, you can start increasing your prices. After a while, your customers will not be so concerned about the price of your food as much as how wonderful it tastes. They will be frequenting your establishment for the fabulous food, great service and warm atmosphere.
Give yourself at least three years, this method does take time, but is so worth it. I have spoken with owner/operators who have established themselves using this method and their businesses are now thriving. Findlay Foods can help with quality products at competitive pricing. We can help find the right products for your business.
Keep in mind your location, your clientele and what they can bear, start slow and the sky's the limit.
Recipes by Gina - Recipe of the Moment
Pork Leg Roast
- 7 sprigs fresh rosemary
- 2 garlic cloves
- 1 tsp garlic plus seasoning
- 1 tsp sea salt
- 1 tbsp olive oil
- 7.5kg pork leg roast, scored, net & twine removed
- Preheat oven to 200°F. Place rosemary in roasting pan, drizzle with oil and cook for 8-10 minutes until dry and crispy. Remove from oven, cool and remove rosemary leaves from stem.
- In a food processor add rosemary, salt, garlic cloves, garlic seasoning and pulse until just incorporated.
- Turn oven up to 425°F.
- Rub herb mixture all over the pork roast, working into the score marks.
- Place pork on a rack and then on a baking pan, fat side up.
- Cook for about 30 minutes to crisp the fat and seal in juices.
- Turn oven down to 325°F and continue cooking for approximately 5 hours or until the internal temperature reads 160°F.
- Remove pork from oven and let it rest for 40 minutes.
- Slice roast and serve with crackling and remaining pan juices.
- You can also whip up a pork gravy with the pan juices if you so desire.
This holiday season try offering a pork roast! Traditional roast beef and turkey is wonderful but offering a pork roast is a pleasant compliment to your holiday dinner menu and buffets. Serve with a sweet side such as sweet potato puree or an eye catching side such as red cabbage with pears and apples.
Note: Try not to pierce the roast, for it will let all the juices out and it will be dry. Use tongs to remove from pan.