5 articles to help your business succeed
Set menu prices that protect your margins and match customer expectations. Covers cost-plus, psychological pricing, and raising prices gracefully.
You're running brunch every weekend. The food's good, the Prosecco is chilled, your social posts look great. So why are covers still thin, average spend stuck, and half the tables picking the cheapest...
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It's 11pm after a long Saturday service. You're staring at your till receipts, wondering why covers are down again. The new place three streets over is packed every night, and you've heard their price...
You just signed off on another delivery invoice. The lamb costs more than it did six months ago. So does the butter, the oil, and seemingly everything else. Yet when someone asks what your actual food...
UK food prices have risen 27% over the past three years. Energy costs doubled. National Minimum Wage increases hit every April. Yet you are staring at the same menu prices you set two years ago, and t...
You've done the sums three times. The dish costs £4.80 to make. You're charging £12. That should leave plenty of margin, right? Then you check your bank balance at month end and wonder where all the m...
Divide ingredient cost by your target food cost percentage. A dish costing £3.50 at 30% target = £11.67, rounded to £11.95. Also consider perceived value, competitor pricing, and the dish's role in your menu.
Most adjust twice yearly — January and July. Small increments of 3-5% are better received than large annual jumps. Time increases to coincide with menu changes so the adjustment feels natural.
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