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Menu pricing

post #1 of 7
Thread Starter 

This is gonna sound funny but, we are opening a restaurant and would like to keep food costs at 27% or below. We heard that was in the safe zone as far as cost wise. Any pointers would be appreciated.

post #2 of 7

Depends on what kind of Restaurant, foods served, location, economy, labor, rent/mortgage. Lets say you have a small volume Restaurant, you may not get real good prices from Food service dist. We need more into on menu and all the above...Chef Bill


Edited by ChefBillyB - 5/17/10 at 6:46am
post #3 of 7

Lafaye, the professional chef section has more restaurantuers than the catering forum.

As Chef BillyB has said the more info you have to create a business model the better information others can give you.

 

I've had a friend that has numerous southern french restaurants, his food costs run 13-16%....he makes most things from scratch, utelizes low end offal/cuts, makes his own charcuterie.....

 

cooking with all your senses.....
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cooking with all your senses.....
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post #4 of 7

As Chef Billy states depends on volume, and your individual overhead. Your location affluent or lower in other words your market.. What you , and the waste factor.are paying for food, there is no set ground for anyone..I can tell you 27% will be hard to achieve in a full service class place. It is easier in fast food. You really have to watch and keep your fingers on everything.Good Luck

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 7

As a new restaurant you need to be flexible.  Some restaurants do fine at 50% but they can run their whole kitchen on 80 hours a week.

 

Did I mention you need to be flexible?  You need to be able to flex your menu, flex your hours, flex your staff, flex your prices, and you need to do it all in a matter of days.

post #6 of 7
Thread Starter 

Thanks everybody. We had our final health inspection today and hope to open for lunch on Thursday. Still haven't finalized the menu. uh oh.

post #7 of 7

It's a good thing you are small and have a printer.  (I hope)

 

The thing with small places is that you can stop and turn on a dime.  If an item doesn't sell at the Olive Garden they're SOL for three months.  If something doesn't sell you can figure it out immediately.  Lower the price, adjust the portions size up or down, combine it, feature it, etc.

 

You will probably have to start with pricing your menu items low and then increase it periodically until you find a nice balance point between cost and sales.  Move it up until you see sales falling a bit. 

 

Keep data on all your items.  Lots of data.

 

Good luck!

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