Do you have a new formula for menu pricing in this new normal post Pandemic times? Example: if a beef item cost me $5.00 from my distributor, what formula would I use to correctly menu price it? Thanks!
Yes, generally you want a good cost percent within a range. I go into detail with this in my most viewed video ill link below. I have an easy to use spreadsheet I will let you have free of you sign up for the free training. First, try the following video, then sign up and get a copy of the spreadsheet. m.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-13D5HjgIVp8.html
When it comes to post COVID pricing, the percentages will stay the same, the pricing will not. I have an article on post COVID pricing awaiting publication in a major magazine but generally the important thing to do is RE COST EVERYTHING. Do the math, all pricing has changed but the percentages have not.
