AdelaideMenu08
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The document discusses how to build a profitable menu by focusing on popular and profitable items. It recommends determining the accurate costs of menu items and using a pricing formula to ensure profits. The document also provides tips for making items seem more desirable to customers through effective plating, descriptive language, and alternative recommendations to best sellers.
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Pricing Psychology: Behavioural Economics and New Economic Models by Leigh Ca...
Rich & Famous (Czech Bar Awards, Prague, 4 November 2008)
Rich & Famous (Czech Bar Awards, Prague, 4 November 2008)
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AdelaideMenu08
- 1. Building a Profitable Menu Ken Burgin ProfitableHospitality.com
- 2. $3.00 cost $6.00 cost 30c $ 18.00
- 3. $3.00 $6.00 30c $18.00 Cost 10% Profit 90% Cost 33% Profit 67%
- 4. $3.00 $6.00 30c $18.00 Profit $2.70 Profit $12
- 5. How do know what it really costs?
- 7. You need Profitable and Popular Menu Items Popular $$ Profit Best position here... High High Low Low X X X X X A D C B
- 8. You need Profitable and Popular Menu Items Popular $$ Profit Best position here... High High Low Low X X X X X A D C B
- 13. Big Protein
- 17. Price formula?
- 20. Recipe Main Course Barbeque Dessert different wants...
- 24. Zen
- 25. $9.00 $9.50 $9.80 9 9.5 9.80
- 26. $9.00 $9.50 $9.80 9 9.5 9.80
- 28. !! !
- 32. Reprint in a flash All on the website Download as a PDF Readable in low light Souvenir handouts
- 33. S.P.O.
- 36. The Profit Layers... Know the $ Profit Popular & Profitable Sell Water Alternatives to Big Protein Better Plate Display Sugar, Air & Water Words that Sell Page Layout Price Shapes Selling Scripts
- 37. Thanks! Ken Burgin ProfitableHospitality.com