Menu Price Update Advisor

Takes your new ingredient or plate costs and your current menu prices, then shows which dishes now cost you too much to make and what new price we recommend for each.

RestaurantFood and Drink✓ Checkedv1.0

Before and after

BEFORE · what the owner typed

Input: "Ramona Fuller here, Aldermere Bistro, 7227 Swanleigh St, Robinford, 312-555-0156. Chef Quentin Foster just got the new invoices. Butter, chicken and salmon went up. Our target food cost is 30%. I round to whole dollars and I don't want any one dish going up more than $2. Leave the house salad alone. Roast chicken: price $19, old cost $5.70, new cost $6.60 Salmon plate: price $26, old cost $7.80, new cost $9.88 Mushroom risotto: price $17, old cost $4.25, new cost $4.40 Burger: price $16, old cost $4.80, new cost $5.28 House salad: price $11, old cost $2.20, new cost $2.25"

AFTER · what the skill produced

Menu price review for Aldermere Bistro, 7227 Swanleigh St, Robinford. Target food cost: 30%. Prices rounded to whole dollars. Increase limit: $2 per dish.

Roast chicken

Current price $19. Plate cost went from $5.70 to $6.60 (up $0.90).
Food cost went from 30.0% to 34.7%.
Price needed to hit 30%: $6.60 divided by 0.30 = $22.00, which is $3 more than now and over your $2 limit.
We recommend $21. At $21 the food cost is 31.4%, still 1.4 points above your target.

Salmon plate

Current price $26. Plate cost went from $7.80 to $9.88 (up $2.08).
Food cost went from 30.0% to 38.0%.
Price needed to hit 30%: $9.88 divided by 0.30 = $32.93, rounded up to $33, which is $7 more than now and over your $2 limit.
We recommend $28. At $28 the food cost is 35.3%, still 5.3 points above your target.

Mushroom risotto

Current price $17. Plate cost went from $4.25 to $4.40 (up $0.15).
Food cost went from 25.0% to 25.9%.
We recommend no change. It is under your 30% target.

Burger

Current price $16. Plate cost went from $4.80 to $5.28 (up $0.48).
Food cost went from 30.0% to 33.0%.
Price needed to hit 30%: $5.28 divided by 0.30 = $17.60, rounded up to $18, which is $2 more than now and within your limit.
We recommend $18. At $18 the food cost is 29.3%, under your target.

House salad

Current price $11. Plate cost went from $2.20 to $2.25 (up $0.05).
Food cost went from 20.0% to 20.5%.
No change, as you asked. It is also under your 30% target.

Summary: 5 dishes reviewed. 3 with a recommended increase (roast chicken, salmon plate, burger). 2 with no change (mushroom risotto, house salad). Of the 3 increases, the burger reaches your target, and the roast chicken and salmon plate stay above it because of your $2 limit.

Questions for the owner

Do you want to raise the $2 limit for the roast chicken and salmon plate, or keep it and accept the higher food cost on those two dishes?
Is there anything about those two plates you would like to look at, such as portion size or recipe?
What date should the new prices start, and do your printed menus need to be updated?

What it does

Takes your new ingredient or plate costs and your current menu prices, then shows which dishes now cost you too much to make and what new price we recommend for each. It works for a few dishes or a full menu.

Use it when: Use when a restaurant owner or chef has new ingredient or plate costs and wants to know which menu prices to raise and by how much, such as: my costs went up, should I raise prices, update my menu prices, check my food cost percentages.