Raise Your Prices -
...with quality products & confidence!
" Why do some establishments charge $7.99 for a spaghetti dinner and others charge $11.99, when the difference between using quality products and lower quality products is only about $.40/serving."
As I managed my business in a small rural town, it always concerned me when I needed to raise prices. Now, after being exposed to so many restaurants across eastern Ontario, I have come to realize if you buy quality products, customers will notice and they don't mind paying a little more. Inevitably, you will always have the odd customers who will say "I can get the same thing down the street for $2.00 less" and for them you could offer a few less expensive entrees on the menu. However, deliciously prepared, consistent, high quality food will always prevail.
Now, let's be realistic, a great atmosphere also adds to the price of the plate as does plate presentation and great service. However, if purchasing higher quality products meant you could increase your sales by 15% or more, would you consider freshening up your dining room with a new coat of paint? Would you consider improving your plate presentation, and train servers to deliver the high quality service you would expect when dining out yourself? Of course you would...But that is easier said than done.
Start by purchasing higher quality products, a few at a time and raising prices just enough to cover the extra cost. Then in time refresh the look of your establishment with small changes that catch the eye of your clientele. Train servers to suggestively sell while serving. The promotion of your new items is key because the more your customers taste your "new" higher quality entrees the more guests you will attract through word of mouth advertising. Quality just tastes better! Try other marketing strategies to help increase traffic, as well. Ask your Findlay rep. or check out our website. Shortly after, in small increments, you can start increasing your prices. After a while, your customers will not be so concerned about the price of your food as much as how wonderful it tastes. They will be frequenting your establishment for the fabulous food, great service and warm atmosphere.
Give yourself at least three years, this method does take time, but is so worth it. I have spoken with owner/operators who have established themselves using this method and their businesses are now thriving. Findlay Foods can help with quality products at competitive pricing. We can help find the right products for your business.
Keep in mind your location, your clientele and what they can bear, start slow and the sky's the limit.
Recipes by Gina - Recipe of the Moment
40 Creek BBQ Pork Side Ribs
- 5 pounds pork side ribs, center cut #26806
- 1/2 cup butter #44110
- 1 medium onion, chopped
- 1 tbsp minced garlic
- 1/2 cup white vinegar #07270
- 1 cup water
- 1/2 cup ketchup #06975
- 1 1/2 cup 40 creek bbq sauce #06370
- 1 lemon, juiced #10262
- salt and pepper to taste
- Place ribs in large skillet or roasting pan.
- Cover with lightly salted water and bring to a boil.
- Reduce heat to low and simmer for 1 hour or until meat is tender but not quite falling off the bone.
- Meanwhile, melt butter in a saucepan over medium heat.
- Cook the onion and garlic in butter until they are tender; remove from heat.
- In a blender, combine water, vinegar, ketchup, 40 creek bbq sauce and lemon juice.
- Pour in the melted butter mixture and puree for 1 minute.
- Pour into a saucepan and season to taste with salt and pepper.
- Bring to a boil then remove from heat.
- Remove ribs from heat and drain.
- Place in a roasting pan and cover with sauce.
- Then cover roasting pan and refrigerate for at least 2 hours.
- Reserving about a cup of sauce for basting.
- Grill ribs for 10 to 20 minutes or until well browned, basting with sauce and turning frequently.