|By Turdsteak (Turdsteak) on Friday, October 20, 2000 - 06:39 pm: Edit|
I have started up my own personal chef business out of my home. My question is could somebody please tell me the easiest if their is one formula for menu pricing. I have done it before but there has to be an easier way??? Can anybody help??? If so, please email me at: firstname.lastname@example.org THANK YOU
|By Dpconsu (Dpconsu) on Friday, October 20, 2000 - 10:17 pm: Edit|
You have to be kidding, Please use this forum for real questions. If you are just joking around, fine, but you have "chosen poorly" as the phrase from the movie goes, for your placement of such a basic culinary management skills question.
Now go stand in a corner and be ashamed!
|By momoreg on Saturday, October 21, 2000 - 09:33 am: Edit|
|By Yankee on Saturday, October 21, 2000 - 02:03 pm: Edit|
Is that like a hanger steak?
|By Chefrick (Chefrick) on Sunday, October 22, 2000 - 01:06 am: Edit|
Can you tell some people just don't get to town much. with a name like that,you can tell the family tree only has one branch:)
|By MARKDEN on Tuesday, October 24, 2000 - 12:21 pm: Edit|
FIRST YOU HAVE DECIDED ON A GP YOU NEED, FOR EXAMPLE 62%, THIS IS COMMON IN THE CATERING TRADE. THEN TAKE THIS FROM 100. THIS LEAVES YOU THE FIGURE OF 38...OK.
COST OUT A DISH AS ACCURATELY AS YOU CAN, INCORPORATE ALL ASPECTS OF THE DISH, OBVIOUSLY MEAT, SAUCE, VEGETABLES BUT DONT FORGET TO ADD IN THE SMALL QUANTITIES LIKE GARNISH, SALT & PEPPER, BUTTER FOR COOKING, HERBS AND CONDIMENTS. ALSO A SMALL AMOUNT FOR WASTAGE ISN'T A BAD IDEA.
WHEN YOU HAVE THE TOTAL COST OF YOUR DISH,DIVIDE THE FIGURE BY 38 AND MULTIPLY BY 117.5. THIS SHOULD GIVE YOU AN ACCURATE SELLING PRICE AND INCORPORATES VAT.
TO GIVE YOUR MENU A 'VALUE FOR MONEY' FEEL DON'T BE AFRAID TO MAKE LESS GP ON LESS POPULAR DISHES AND BUMP IT UP ON THE POPULAR STUFF, ESPECIALLY THE DISHES THAT ARE CHEAP TO MAKE.
IT IS A GOOD IDEA TO ROUND FIGURES TO 25p, 50p, 75p & 95p AND ALWAYS ROUND UP.