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
Beef Barley Soup
- 1 lb. stewing beef 1" cubes #23430
- 2 carrots, peeled and sliced #87056
- 1 medium onion, chopped #87035
- 2 bay leaves #13875
- 1 stalk celery, sliced #87016
- 2 tbsp. olive oil #13736
- 1 can diced tomatoes #00695
- 1-½ cups pearl barley #02105
- 8 cups beef stock #02893
- salt and pepper
- Warm the olive oil in the soup pot over medium high heat. Add beef and brown well. Add carrots, onion, and celery, turn heat down to medium low and cook about 5 minutes, stirring to coat all the vegetables with oil.
- Add tomatoes with their juice, barley, bay leaves, beef stock, and salt and a couple of grinds of pepper. Bring to a simmer and cook uncovered about one hour or until barley is soft and beef is tender.
- If the soup is too thick at this point stir in up to one cup of hot water or stock to achieve desired consistency. Remove bay leaves. Serves 6.