The book on cheeseCheese is a product made from the pressed curd of milk. Like wine, it is thought of as a living food because of the “friendly” living bacteria that constantly change its flavor and aroma. |
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 Rules of thumb to improve profits on menu items If you're like most foodservice operators, you probably used some form of formula pricing or mark-up on cost. If that's the case, we've got good news—you're leaving money on the table. It's good news, because we've got a trade secret that makes it easy to pick up that money and send it straight to the bottom line. Take advantage of this hidden opportunity to make significant flow-through profit by understanding that pricing a menu has a lot to do with psychology. Did you know that for menu items priced above $5.00, guests distinguish price increments of 50¢ or 95¢. With menu items priced below $5.00, the significance of a dime or a quarter is greater, and guests are a bit more price sensitive. Items with pricing increments of 25¢, 50¢, 75¢, and 95¢ work best. How does Rounding work? Instead of charging $14.25 for your prime rib, you can charge $14.50, and you won't lose sales. For each order of prime rib you sell, you'll instantly make an additional 25¢ in flow-through profit. When multiplied over the course of a year, that's a lot of extra change! How can Rounding affect your own bottom line profit? We've set up a special calculator so you can see.
See also:
Bill Main is a nationally-recognized author, consultant and speaker. His company, Bill Main & Associates, specializes in strategic growth plans for foodservice entrepreneurs. For information on how you can grow your top line revenues through innovative marketing, menu, leadership and training systems, visit www.billmain.com. |
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That pesky filmCleaning the film created by dust, moisture from steam, and airborne grease from cooking can be a challenge. Try a mixture of degreasing solution and a couple drops of liquid detergent for light deposits, and straight degreaser for heavy ones. |