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Restaurant Menu Pricing

Have you ever had this problem? Sales are very good but there is no profit left. Part of this problem may be caused by “pricing” that was wrong from the beginning. No matter how much you sell, sales are never as targeted. So, try learning techniques for setting prices, designing and analyzing food menus to create profits, and controlling food costs to prevent losses. Push your business to create sales as targeted. Taught by Mr. Kunapong Techawaraprasert, owner of the page “Selling Well Together”

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01:18

1. Introduction

Mr. Kunaphong Techawaraprasert, an expert in online marketing for restaurants and owner of the page “Selling Good Together”, a knowledge page for restaurant owners who want to make every restaurant “Selling Good Together”.

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24:55

2. Setting food prices to meet targets

Learn the factors that will help your restaurant reach its sales target, with examples of formulas for setting food prices based on costs and food pricing strategies that will create exponential sales.

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10:44

3. Yield: What you should know before setting food prices

Get to know Yield, things you should know before setting food prices, simple examples of Yield calculations to find the actual weight of ingredients, along with techniques for controlling Standard Yield or reducing Waste that entrepreneurs should focus on.

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12:28

4. Menu design strategy, set selling prices to sell well

In addition to pricing, good menu design also has an impact on sales. Learn simple techniques for menu design and techniques for improving your menu to stand out and attract customers to order more.

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12:44

5. Menu analysis for profitability

Which menu should be kept? Which menu should be cut? Study and analyze food menus for profit generation. Strategy for building a customer base, retaining old customers, attracting new customers, and methods for creating menus that use low cost but have high profit.

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08:51

6. Controlling food costs to avoid losses

Understand the 7 processes to control food costs to avoid waste or to minimize waste. The key to making a profitable restaurant.

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