Tag: menu-pricing

Food costing step by step: the formulas, a worked plate cost with yields, food cost percentage targets, and four methods to price a menu item for profit.

Your menu prices do more than cover costs — they shape how customers perceive value and decide what to order. Learn 9 evidence-based pricing psychology tactics, from dropping the dollar sign to strategic bundling, that can raise your average check without raising eyebrows.

Food and labor costs have each risen 35% since 2020, pushing roughly 90,000 restaurants to permanent closure — here is how the survivors are adapting.

The most expensive pricing errors restaurant operators make — from guesswork markup to ignoring contribution margin — and the systems that fix them.

How to build and use a recipe costing spreadsheet that calculates accurate per-dish costs, tracks yield losses, and feeds directly into profitable menu pricing.

When Wendy's announced digital menu boards in 2024, the public assumed surge pricing was coming — and the backlash revealed exactly why variable pricing is uniquely dangerous territory for restaurants.

Why customers pay more or less than ingredient costs justify — and the pricing frameworks that align your menu with what they are actually willing to spend.