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item on each menu. Our goal is to always have our
menu items be right around 25% cost to produce and
have the menu priced at that number times four. So, if
a single item costs me $1.50 to produce I would price
it at $6.00.
7 Have Pictures of Your Food on Your Menu Boards
After costing out your menu, make the items you want
to sell the most stand out by putting their picture on
display.
8 Have an Upscale Item on Your Menu -
This Increases the Perceived Value of Your
Overall Offerings
My biggest example is my recommendation of
featuring a salmon sandwich. By having an "expensive"
item on the menu it will make the guest think "Wow
they serve salmon! The food must be really good here
- I'll have a burger and it's going to be great!" You likely
anywhere else (e.g. a funnel cake in the shape of
Texas) will boost your sales. Not only are you providing
something special and tasty, it is also a marketing tool
that is sure to land on a guest's social media account.
5 Make Your Own Products
With the right recipe and staff training, your operation
can easily be in the "made from scratch" food
business. There are items that we can easily make
in house that will boost the quality of your product
served and lower your cost at the same time. For
example, chicken tenders. We have a (not so secret)
tender batter recipe that we recommend for a great
tasting tender that guests of all ages love. We've done
hundreds of taste tests, and fresh over frozen wins
every time.
6 Cost Out ALL of Your Menus
You need to know how much it costs to make each
