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
Stuffed Double Bone Pork Chops
- 4 double bone frenched pork chops
- OIive oil as needed
- 1 granny smith apple, cored & diced small
- 4 oz mirepoix, diced small
- 1/2 cup dried cranberries, chopped
- 3 cups cornbread, crumbled
- 2 oz butter, melted
- 2 oz chicken stock
- Kosher salt to taste
- Freshly ground pepper to taste
- Saute the apple and the mirepoix over medium heat until tender.
- Mix the mirepoix, apples, cranberries, corn bread and chicken stock together.
- Season to taste with salt and pepper. Using a sharp knife cut a large pocket into the pork chop and stuff each evenly with the stuffing.
- Heat a grill to med-high and the oven to 350 degrees.
- Season the chops with salt and pepper and place on the grill.
- Grill for a few minutes on each side, then place the chops in the oven for approximately 18 minutes or until the tempature reaches 145 degrees.