Posted by chefsmack on December 26, 2000 at 19:37:07:
In Reply to: food and beverage pricing posted by L on June 03, 2000 at 15:09:35:
: WHAT IS THE BASIC RULE OF THUMB FOR FIGURING
: THE SELLING PRICE ON BAR DRINKS AND FOOD??
: DO YOU MULTIPLE THE COST BY 3 OR WHAT?
: THANKS FRO YOUR HELP.
Most restaurants aim for food cost of 25% to 32%.
(High volume shoot for the lower end)
Bar cost usually is targeted for below 20%.
Other factors to consider are:
Competion- what the guy around the corner charges
Volume- high volume means more buying power and smaller % waste.
Labor cost- buying convienence items costs more but reduces labor.
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