@owner_dot_com: If you’re pricing your menu at 3× food cost, you could be losing money❌👇 The 3× rule isn’t really a pricing strategy. It’s simply the math behind a roughly 33% food-cost target. The better formula is: Menu Price = Food Cost ÷ Target Food Cost % For example, if a Margherita pizza costs $3.50 to make and your target food cost is 25%: $3.50 ÷ 0.25 = $14 So you might price it at $13.99. 🟢 Don’t blindly use 3×. Set your target based on your concept, labor costs, rent, and overall prime-cost target. 🟢 Calculate contribution margin too. A dish can hit your food-cost percentage and still contribute too little toward labor and overhead. 🟢 Review pricing regularly. Ingredient costs change, and your menu prices should change with them. The goal isn’t to hit an industry rule. It’s to price every dish so your restaurant can actually make money.

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Friday 21 August 2026 03:02:36 GMT