Low-priced menus attract a significant customer segment, especially during inflationary times. However, with commissions of 25-30%, offering an 8 euro menu seems impossible. Yet, with good menu engineering, it is feasible.
The key is food cost. For a menu priced at €8 that yields a net profit of €6 after a 25% commission (i.e., €6 net), your food cost must be less than €2. That’s ambitious but achievable with simple ingredients and optimized recipes.
Pasta, rice, and seasonal vegetables are your best allies for budget-friendly menus. A bowl of rice with sautéed vegetables and marinated chicken can have a food cost of 1.80 euros while being generous and delicious.
Suggest a budget menu as an entry-level product. A customer who discovers your restaurant through an 8 euro menu will return to order dishes costing 15-18 euros if they are satisfied. This is a customer acquisition strategy.
Limit the number of small-priced items to 2-3 references. They should be simple, quick to prepare and use common ingredients from your other dishes. Avoid creating a specific supply for these menus which would increase your fixed costs.
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