Menu Pricing Hints
Why should you price your menu ending with .99's vs .95's?
"It's not that much of a difference, 4 cents doesn't matter"...or does it?
If you serve an average of 200 items per day, here is how it works out:
- 200 x $.04 = $8.00/day
- $8.00 x 365 days year = $2920.00/year
- Almost $3000.00 extra from just changing your prices from .95 to .99
Now, if you have a higher end establishment, you might consider rounding your prices to the nearest dollar for a more sophisticated and less bargain look. Again more profit!
To figure out what you should charge for an entree, first calculate your cost.
If your cost is $3.20 for a stuffed chicken breast, $0.48 for 6oz of fries and $0.42 for mixed vegetables this is how is should be priced. 3.20 +.48 +.42 = $4.10 - 4.10 x 3.3 = $13.53
You should price this menu item between $11.99 to $14.99 depending on your location, the competition and what your customers are willing to pay.
by Gina Trudeau
from Gina's Corner,
Findlay's Monthly Feature June 2012
Recipes by Gina - Recipe of the Moment
Cilantro BBQ Grilled Pork Chops
- 1/2 cup BULL'S-EYE Original Barbecue Sauce #06367
- 1/2 cup chopped fresh cilantro
- 1 Jalapeño pepper, seeded, finely chopped ½ tsp.
- Orange zest 2 tbsp.
- Orange juice #10100
- 4 Bone-in pork chops #27169
- Mix all ingredients except chops. Reserve half for serving with cooked chops.
- Grill chops 7 to 8 min. on each side or until done (160°F), brushing occasionally with remaining sauce.
- Serve with reserved sauce.
For summer, pork chops are great on the grill with one of our many BBQ sauces or with a zesty rub. In the fall, think of sweet saucy toppings or covered with a country gravy.
At Findlay Foods, we have just the right pork chop for the meal you would like to create.