Menu Pricing

A menu that works appeals to customers and makes you money. Every menu item must pull its weight. You need to know the cost of every ingredient and its yield, the preparation cost and the on-cost of associated resources. We consider these factors, for an entire menu or an individual dish. You might aim for a total food cost of 25% of menu price, but there are always some items that can be produced for less. Some may cost more but profit on those items may actually be higher, in real terms. The secret to a successful menu is to strike the right balance, giving value and variety to customers, and hitting or beating your profit targets. 

Monitoring and Managing Food Cost

Monitoring costs is the key to profitable catering. Know your food cost, labour cost and overhead. With the right system in place you can track supplier prices, minimise wastage, control portion sizes and optimize staffing. Good kitchen management lets you address problems as they arise, before they become crises. It's an area where we are happy to advise and assist.