How do you determine the menu price?
By Bob Oros
One of the key factors in setting meat menu pricing is to always have a 12 month, month by month, history of the item that is going to be priced. This will avoid the mistake of using a base price when the market might be at its lowest.
To figure a menu price all we have to do is find our finished cost including labor, as we did with the rib eye, add our wrap around (salad, vegetables, etc) and multiply the total by our mark up factor.
If we wanted our food cost to be 35% we could either divide the plate cost by 35% , or we could divide 100 by 35 , giving us 2.9, and multiply the plate cost by 2.9.