On Point: the restaurant technology blog

From the Archives: Restaurant Pricing Keys – Balancing Margin and Guest Value for Maximum Profit

Posted by Tricia Hoy on Thu, Feb 05, 2015 @ 08:02 AM

As a restaurant operator, you no doubt watch food costs carefully. But do you pay the same attention to menu pricing? Pricing your menu profitably is critical to the financial health of your business. In another look back at an On Point favourite, we re-visit Restaurant Pricing Keys: Balancing Margin and Guest Value for Maximum Profit.

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Topics: food cost, How-to, Industry Experts, Inventory, restaurant margin, Restaurant Technology

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