How are menus priced to make a profit? Is it the cost of the ingredients x 4 5 6 ?? or is there another way?
2007-02-14 09:06:27 · 3 answers · asked by Anonymous in Business & Finance ➔ Small Business
Rule of thumb to make a profit is that you charge 4x the cost of the ingredients.
2007-02-15 00:25:49 · answer #1 · answered by ben 4 · 0⤊ 0⤋
There are many ways in addition to the one you describe, such as looking in the local area to see what prices competitors charge, making a larger % profit on side orders e.g. rice, garlic bread, salad etc and doing market research to find what people will pay
2007-02-14 09:17:02 · answer #2 · answered by Great Eskape 5 · 0⤊ 0⤋
Set your prices according to what the market/arae will take! works all the time!
charge too cheap in an POSH area = No punters
2007-02-15 04:38:05 · answer #3 · answered by bluecow 5 · 0⤊ 1⤋