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I think they're referring to estimating what restaurant food "should" cost, based on what it is. Rule of thumb I heard years ago was aiming to sell for about 3x
by extraduder_ire 3y ago
I think they're referring to estimating what restaurant food "should" cost, based on what it is. Rule of thumb I heard years ago was aiming to sell for about 3x what your ingredients cost you plus tax, but that may have increased since.
- geon 3y agoYou should raise prices until you are not quite sold out. If you are at max capacity, you are by definition not charging enough.
- ceejayoz 3y agoThere's a lot more to it than that. Such an approach can give you a long-term unsustainable clientele. Such an approach can lose you the marketing cachet of being sold out for months. etc.
- lupire 3y agoAlmost no restaurant is ever sold out.
- ghaff 3y agoAt peak times. There's a reason lots of restaurants have happy hours and lunch specials. And a weekday night tends to be less in demand than a Friday or Saturday.