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
Wild Rice Pilaf
- 1 tbsp each butter and extra-virgin olive oil
- 2 shallots, halved and thinly sliced
- 1 each carrot and rib celery, finely diced
- 1 clove garlic, minced
- 1/4 tsp each salt and pepper
- 1 cup wild rice
- 2/3 cup sodium reduced chicken broth
- 2 tbsp slivered blanched almonds
- 2 tbsp chopped fresh parsley
- In saucepan, melt butter with oil over medium heat.
- Cook shallots, carrot, celery, garlic, salt and pepper, stirring occasionally until softened, about six minutes.
- Stir in wild rice: cook, stirring for two minutes.
- Stir in broth and 1 1/3 cups of water; bring to boil. Reduce the heat, then cover and simmer until the rice is tender and almost no liquid remains, about 55 minutes.
- Remove from heat; let rice stand, covered for 10 minutes.
- Stir in almonds and parsley.
- Serve along fresh water pickerel or perch topped with mustard cream sauce.