Set Prices to Avoid Mistakes - Part 3 - Restaurant Systems Pro

Set Prices to Avoid Mistakes – Part 3

Posted May 18, 2010

By David Scott Peters

Restaurant Tip of the Week

List the sale prices for each product in the operation’s liquor inventory with a corresponding portion. For example, the listed sale price for an Absolut and tonic made with 1 ounce of Absolut is $4. An Absolut Martini made with 1 ½ ounces of Absolut should be listed at $6.

Don’t miss Part 1 and Part 2.

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.

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Fred Langley

Fred Langley is the Owner/CEO of RestaurantSystemsPro.net. He leads the company's consulting services, systems coaching, conducting seminars and overseeing the training and technical support team for the company's management software,RestaurantSystemsPro.