Though definitely it is the love for the business that drives the restaurateur to run their restaurants, one natural but not immediately obvious motivator is also the profits. If restaurants generated no profits for the owner, then it would be impossible to run the business for long, as the owner also has bills to cover and problems to finance. A restaurant is essentially one vast system of money in versus money out with so many little at first unknown factors at interplay. Learn how to correctly plan for and utilize methods for pricing restaurant as to ensure maximum revenue and success for your restaurant.
Portion Control as Method of Pricing Restaurant
One particular reason successful restaurants obtained that name is that they know very well how to establish portion control. The cooks in those restaurants know exactly how much of each ingredient to put in every dish. For example, a squid fillet may have a portion control of six fillets per dish. Therefore, squid fillet that reaches the customer will consist of six fillets, not more or less. This is portion control.
In order to practice portion control in your own kitchen, everything should be measured out. Various meat should all be measured in weight, while shredded ingredients can be stored in portion control cups and measuring cups.
Once you feel comfortable cooking your menu, you can eyeball the serving amounts, but in the early stages of your restaurant, better safe than sorry. An other great way for portion control is to purchase already portion controlled ingredients, saving time.
There are some methods as to pricing restaurant understanding which could help your business greatly:
Cost-Plus Pricing Restaurant
Restaurants should use cost-plus pricing to ensure a profit. Cost-plus pricing includes all the overhead costs that happen when running a restaurant business, including rent, salary for employees, and gas and electricity to power the kitchen and dining room. Next the profit margin needs to be considered. The owner needs to earn a profit in order to make the business worthwhile to keep open, thus the first reason for pricing restaurant tips and tricks. This profit includes wages for the owner, as well as the ability to fix problems in the restaurant and expand, if needed. Add the desired profit percentage to the overhead costs percentage. This percentage should be added onto the cost of any food item, leading to prices that pay for food and overhead costs, and result in a profit.
Pricing Restaurant and Gross Profit Margins
Follow these easy steps to calculate your gross profit margins on a particular dish:
- Subtract the unit cost (ingredients + overhead) from the menu price.
- Then, divide the resulting number by the menu prece. This is your gross profit margin percentage.
Example: Say that the menu cost of a burger is $15, while the unit cost is $9. So, you’d subtract $9 from $15, which is $6. Then, you’d divide $6 by $15, which is a gross profit margin of 40%.
Maintaining positive gross profit margins gives you the money you need to cover the costs associated with making and selling your restaurant’s meals as well as worker payroll. Determining reasonable and accurate gross profit margins up front will save you trouble in the long run and will also help keep your costs under control.
Surprisingly, full-service restaurants typically earn the greatest gross profit margins when total bills are between $14 and $25.99. This yields an average of 3.4% pure profit. Checks below $14 yield 2.9%, while bills that are more than $26 only yield 1.6% profit.
Demand-Driven Method for Pricing Restaurant
The demand for food is greater than the supply, so people are willing to pay for it. Sports stadiums and airports gouge prices because guests do not have the option of going somewhere else. Restaurants with specialty menu items or unique atmosphere can do this because guests are paying for the food and experience.
Do this well as to not demotivate customers from coming back.
Know the highest grossing items; the ones that make the most profit and justify the pricing restaurant effort the most. In a seafood restaurant, the lobster often achieves the highest gross profit. Maximize profit by raising other prices slightly, or train servers to promote lobster as a special or featured item.
Common Mistakes During Food Cost Calculation
Most common mistakes have been usually made during the creation of ingredient list for each menu item. Be sure to pay special attention when doing this job. It is necessary to involve your main chef in this process or someone who knows the best each recipe.
- The type of food used for the preparation of specific drink or meal.
- The exact amount of each ingredient for the preparation of food or drink.
- The quality of raw materials used for a preparation of food or drink.
- The amount of allowable drip loss for certain foods.
Don’t forget that the drip loss occurs during:
- Cutting and formatting
- Cooling and storage
- Heat treatment (cooking, frying and baking)