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
Baked Brie in Puff Pastry with Apricot or Raspberry Preserves
- 1 sheets frozen puff pastry, thawed #36102
- 1 (8 oz) pkg brie cheese #20632
- 1/8 cup toasted almonds, slices #11660
- 1/4 cup raspberry preserve #12836
- Preheat oven to 425. Lightly grease cookie sheet.
- Roll puff pastry out slightly.
- Place cheese wheel on top (leave rind on).
- Place preserves on top of cheese.
- Place almonds on top of preserve.
- Bundle Puff Pastry up and around the cheese.
- Bake for 20-25 minutes. Let cool for five minutes.
- Serve with crackers.