Restaurant Management - Pricing your menu items using data
Video: .mp4 (1280x720, 30 fps(r)) | Audio: aac, 48000 Hz, 2ch | Size: 826 MB
Genre: eLearning Video | Duration: 11 lectures (53 mins) | Language: English
Menu pricing should be balanced between cost, overheads and market forces. Learn how to price menu items based on data
What you'll learn
How to calculate recipe cost
how to determine ideal food cost %
how to calculate menu price based on menu cost
how overheads and fixed cost affect pricing
qualitative aspects in menu pricing
Requirements
Understanding of kitchen operations
Description
Menu pricing is the engine behind your company's success, as sales are your restaurant's sole source of revenue. Pricing for food directly impacts your ability to fund essential aspects of your business, including equipment, utilities, labor, ingredients, and more. When creating or updating your menu, follow tips in this course effectively price your menu for maximal profits.
menu pricing need to be able to cover variable and fixed costs
it needs to be aligned with market forces.
In this course, we will learn how to calculate effective recipe cost and price based on that cost. we will also learn how fixed cost and overheads impact the pricing of menu items and how we can factor such cost in pricing.
Who this course is for:
Chefs
F&B managers
Finance Cost control staff
Restaurant owners and managers
hotel F&B and Kitchen Staff
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