Latest / One Step Better Podcast
How to Raise Prices Without Losing Your Regulars
Do you actually know what your menu items cost you?
Not what you think they cost. What they really cost after portion creep, waste, vendor substitutions, and everything else that chips away at your margins.
In this episode, Mike and Matt talk through the pricing paralysis most restaurant owners face right now and how to use your actual costs to make confident pricing decisions.
You'll hear:
Why customers aren't as price-sensitive as you think
The gap between theoretical cost and actual cost (where your profit disappears)
How to figure out what your top 10 items actually cost you
Why inventory…
The skinny
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