Personally, I didn’t and don’t see the point of digging in today’s trash to solve a problem that happened last month.
I hadn’t thought of this in many years, but it all came back when a friend told me a story recently.
It can seem very difficult to determine what is the right way as there are so many opinions on how to price a menu. This is most likely due to the number of variables involved, such as menu style, location, and demographics that each property needs to consider. This article provides general pricing principles and considerations, but there is not one concrete answer that fits all operations.
Instead, we will explore how to use data and your competitive set to help determine your prices and a few other strategies to help lessen the shock when you need to increase prices.
In the past efficiencies and productivity improvements were looked at to reduce payroll costs, It is hard to imagine currently that anyone would have an excess of employees. Now, we are looking at changing the operation to match the number of employees needed just to operate.
