Day 292-How to do Menu pricing ? food costing & pricing strategy in food business скачать в хорошем качестве

Day 292-How to do Menu pricing ? food costing & pricing strategy in food business

Most restaurant owners simply multiply their cost price by 3x and call it menu pricing. But do you know where this “3 times rule” actually came from? 🤔 The truth is: Menu Pricing starts with Food Cost %. Ideally, your food cost should stay between 25–35% of the selling price. The remaining 65–75% margin covers rent, salaries, utilities, packaging, and ideally leaves you with 15–20% net profit. 👉 If you run a food cart with low expenses, you can survive even at 45–50% food cost. 👉 But if you run a fine-dine with high staff, interiors and rent, then crossing 25% food cost is already a red alert. So the golden rule is simple: ✅ First calculate your food cost ✅ Then fix your selling price so the % stays in the right range for your model ✅ Never put menu prices on guesswork This is why many restaurants fail — they never understand the real pricing logic. 📌 Watch till the end to understand how to do correct menu pricing. And if you found this helpful, share it with anyone in the food business — it might just save their restaurant. Follow ​⁠‪@Abhishek_auli‬ for more restaurant business insights ✨