Fixing good prices with delivery is a balancing act: too expensive, you lose customers; not enough, you lose money.
The multiplier coefficient method: delivery price = room price x 1.25 to 1.35. This coefficient covers the platform commission (20-30%) while remaining competitive.
Cost-based approach: calculate the total cost of each dish (raw materials + packaging + labor + commission) and add your target margin (15-25%).
Psychological prices: 9.90 EUR is perceived as significantly cheaper than 10 EUR. Use .90 and .50 for your final prices.
The strategy of formulas: offer combo menus with an apparent discount of 10-15%. The customer perceives a good deal, and you increase the average basket.
Competitive benchmarking: see the prices of your direct competitors in your area. You don’t have to be the cheapest, but you need to be in the same range.
Review your prices every quarter. Raw material costs are evolving, as are commissions. A price that was profitable six months ago may no longer be.
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