| Most people don't realize how much work and | | | | for wages and other overhead. Or you may want |
| thought goes into planning a menu for a new | | | | to use the 'Prime Cost Method' whereby you add |
| restaurant or refreshing an existing menu. There | | | | the cost of labor and food and add a percentage |
| is so much more to consider than the individual | | | | to allow for profit. If labor and raw ingredients |
| recipes and preparation of the dishes. You also | | | | cost $6 you can add fifty percent for profit and |
| have to think about the type of restaurant you | | | | charge $9. Your prices will depend on what type |
| plan to establish and the clientele that you are | | | | of pricing your level of clientele can comfortably |
| hoping to attract. | | | | handle. Restaurants that cater to upscale clientele |
| You've probably already decided what type of | | | | can charge more while family and casual dining |
| cuisine you would like to offer. Now you must | | | | establishments must keep their prices geared |
| choose whether you want to have a rotating | | | | lower. |
| core of specialty dishes or if you want the menu | | | | You may want to make your grandmothers |
| to provide consistency. Varying your menu means | | | | spaghetti a feature of your menu but this may |
| you will attract more adventurous diners, while | | | | not be practical? Did she use special ingredients or |
| providing quite a few of the same dishes on a | | | | cook the sauce for hours? These type of |
| consistent basis will keep the same customers | | | | considerations must go into the pricing and be |
| coming back for their favorites. | | | | considered when determining what dishes you'll |
| Pricing can be a big factor in the type of clientele | | | | include in your menu. |
| that you attract and also on repeat customers. | | | | You need to make the menu both attractive and |
| One of the best and most enjoyable ways to | | | | functional. If you plan to have a dimly lit dining |
| make pricing decisions before you open up your | | | | area you should have the print a bit bigger on |
| restaurant is to do some market research by | | | | your menu so people can see what they are |
| visiting your competitors. Inspect their menu, | | | | ordering. Will you have a special of the day that |
| sample their food, and see what works for them | | | | you'll need an insert for or a special dessert |
| and you may learn more than you expect. You | | | | menu? These considerations can all affect printing |
| can examine their prices and see what kind of | | | | costs. |
| value or quality the offer customers for the price. | | | | The important thing when planning a menu is to |
| There are a few formulas for pricing menu items | | | | have enough variety to be interesting but not so |
| that will help you determine what to charge. With | | | | many choices that the diners are bewildered. |
| the factoring method, one of the more common | | | | Laying it out in sections is very convenient for the |
| approaches, you figure out how much the dish | | | | customer and has been shown to be a favorite |
| costs to make and then triple that figure to allow | | | | format of most diners. |