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5 keys to set prices in a restaurant

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Specify the letter prices, also know as mark-up, es one of the most difficult times for hoteliers. In a nutshell, this designation defines the selling price of a product or service, covering the costs given by it and integrating a profit margin, even when we add a discount, either loyalty or a promotion spot, the final amount.

These values ​​must be studied well for respecting the profit margin previously set.

But, What factors should be taken into account and how should I do? And is subject're interested, do not stop the key point that we present on how to act when prices make your dishes or drinks.

Keys to mark prices in a restaurant

1.- providers

Before pricing, reminds find reliable suppliers ensure you a fixed amount during the season. This way you will avoid being aware of too many variations in the value of the supply. This will be highly beneficial for you, as you ensure a certain value not fluctuate if the weather or any external circumstances It affects costs.

You must make consumption numbers achieve the best price and negotiate with the representative of each company, to reach a common agreement on the budget.

2.- costs

Once our suppliers have been defined, we marking material costs of each dish preparing a escandallo minute of each ingredient that composes. With this structure completed, together an tab order to recall all products and always carry a homogeneous line.

3.- Personal

It is one of the most difficult points in the management of a restaurant. Finding a qualified service increasingly more complicated, and certainly, It is a big part of the future of the company. They will be your main weapon sales, and customer care makes up a very large percentage in the final satisfaction.

Takes care of all these details, Shape your staff, makes constant recyclings, uses credits the company to instruct your staff at no cost or hire a gastronomic consultant to help you with your external view and search for new consumer trends. Trust me these tips will result from great help to achieve business success.

4.- Cost Summary

On another occasion spoke costs raw material must hang between the 28-30% the total plate. The share of staff, It should be around 33%. We would devote one 17% for overhead and about 5% for rent. The remaining, 15% are benefits, but remember: Earnings before interest, taxes, depreciation and amortization, in English EBITDA (earnings before interest, taxes, depreciation and amortization).

For example:

If a dish has a PVP (Retail price) from 10€, They are used to tell these follows:

3€ commodity

3,33€ of personal

1,70€ overhead

0,50€ Rental

1,50€ EBITDA

We can also dial the other way, because if we know the market, our core competence and target or target audience will visit us, we know what prices are to sue the customer.

With this we conclude that the best strategy for build our letter and determine their prices, It is to adapt to customers we know you will visit us. There are exceptions, Nevertheless, as in the case of our attractive the design of a revolutionary concept that we seek to distinguish ourselves or for a particular reason.

So, it calculates your costs not reduce your benefits end.

5.- Tracing

And finished product labeling, the property or the person in charge must ensure restaurant he compliance costs established, for profit percentages are those set.

For that reason, You should check all bills, controlling purchase prices of each item, the losses and the grammage of the dishes are marked on escandallos, Y that everything sold is pointed in the tpv, including invitations, Cancellations or mistakes when commandeer tables.

And here this reviewing the fixing of sales prices. This process, formerly made freehand with mathematical operations such as multiplication by 4 the cost of the dish or 3,33, now it comes a little further as we can see.

And is that, although none of the options is incorrect when determining the costs of our menus, today we can not simply calculated guesswork. Each dish has its price and we have to find, taking into account all the factors that determine it, of course, They go far beyond the numbers.

About the Author

Manu Balanzino

Chef, sommelier and gastronomic consultant. Management expert Food and Beverages in the hospitality industry, advises numerous brands of the food industry and restaurants in the development of cards, wines, distillates and cost control. Balanzino Manu is the founder and director of the digital newspaper, The Gourmet Journal, a referential publication of the culinary field. further, He is editor in magazines specializing in food and wine both nationally and internationally.

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