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Imagine unlocking the secrets to pricing your restaurant’s menu effectively, boosting profitability while satisfying your customers. This course, “Set Menu Prices for Your Restaurant Using Data,” offers a comprehensive guide to mastering menu pricing. From understanding the essentials to employing advanced Excel templates, you’ll gain the knowledge needed to make informed pricing decisions. Learn to balance costs, profits, and qualitative factors to create a winning menu.
Dive into the curriculum where you’ll explore the necessity of pricing strategies and the various factors influencing them. The course starts with the fundamentals of menu costing, followed by an in-depth look at a specialised Excel template. You’ll gain insights into gross and net profit concepts, and learn how to use data to determine whether price adjustments are needed. Through a detailed examination of qualitative factors, you’ll understand how to fine-tune your pricing strategy.
By the end of this course, you’ll be equipped with the tools and techniques to set optimal prices for your restaurant’s menu. You’ll not only understand the financial aspects but also the customer perception of value. This knowledge will empower you to increase your restaurant’s profitability while maintaining customer satisfaction.
After studying the course materials of the Set Menu Prices for Your Restaurant Using Data there will be a written assignment test which you can take either during or at the end of the course. After successfully passing the test you will be able to claim the pdf certificate for £5.99. Original Hard Copy certificates need to be ordered at an additional cost of £9.60.
This Set Menu Prices for Your Restaurant Using Data does not require you to have any prior qualifications or experience. You can just enrol and start learning.This Set Menu Prices for Your Restaurant Using Data was made by professionals and it is compatible with all PC’s, Mac’s, tablets and smartphones. You will be able to access the course from anywhere at any time as long as you have a good enough internet connection.
Introduction & Fundamentals | |||
Introduction | 00:01:00 | ||
Why we need to price the menu | 00:05:00 | ||
Factors in determining prices | 00:02:00 | ||
Determining Recipe Costs | |||
How to determine Cost of Menu – Fundamentals | 00:07:00 | ||
Menu Costing Template Explained and key things to consider in costing | 00:08:00 | ||
Excel Template Explained in more detailed part 1 | 00:04:00 | ||
Excel Template Explained in more detailed part 2 | 00:04:00 | ||
Profitability Concepts and Factoring Overheads in Pricing | |||
Gross Profit/ Net Profit and Overheads Concepts – Explained | 00:04:00 | ||
Excel template to see if we need to increase prices | 00:07:00 | ||
Excel Template to determine how much an average guest should be spending | 00:07:00 | ||
Qualitative Factor in pricing of meny items | 00:07:00 |
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