Set Prices to Avoid Mistakes – Part 2
By David Scott Peters
Restaurant Tip of the Week
Keep drink prices based only on quarters. Prices ending in 25 cents, 50 cents or 75 cents are easier for bartenders and servers to add mentally. In addition, rounding prices up to nearest quarter make them less sensitive to wholesale cost increases.
David Scott Peters is a restaurant expert, coach, trainer and speaker, specializing in systems for independent restaurant owners. He is the nationally acclaimed restaurant coach whose unique “SMART Systems” approach to boosting profits has earned him the title of, “The man who can walk into any restaurant in America and find $10,000 in undiscovered cash before he hits the back door – Guaranteed!” Visit www.TheRestaurantExpert.com for more. Learn more tips, tricks and secrets in David’s free five-part e-course, “How to Explode Your Restaurant Profits NOW!” Simply sign up to receive the e-course at TheRestaurantExpert.com.