Do you actually know what your menu items cost you?

Not what you think they cost. What they really cost after portion creep, waste, vendor substitutions, and everything else that chips away at your margins.

In this episode, Mike and Matt talk through the pricing paralysis most restaurant owners face right now and how to use your actual costs to make confident pricing decisions.

You'll hear:

• Why customers aren't as price-sensitive as you think
• The gap between theoretical cost and actual cost (where your profit disappears)
• How to figure out what your top 10 items actually cost you
• Why inventory management problems show up as pricing problems
• What suggestive selling has to do with menu pricing

If you're guessing at pricing instead of using your actual costs, this episode will show you where to start.

🍽️ More restaurant profit tips: https://hubs.la/Q043D4fg0

#restaurantpricing #foodcost #restaurantprofitability #restaurantaccounting #restaurantmenuengineering