When was the last time you raised prices on your menu?
@chefnuk58724 жыл бұрын
Honestly after this video lol. I realized i was basically giving away food because i was trying to appease the customers by having affordable and good quality food
@Therestaurantboss4 жыл бұрын
@@chefnuk5872 How have the changes worked for you?
@chefnuk58724 жыл бұрын
@@Therestaurantboss they were working and finally providing sum profit and return for me but due to covid I'm slow on business as I do personal chef services.
@terryoz Жыл бұрын
best advice ever...opening a new cocktail tapas bar in thailand in 1 month and this has helped so much!
@Therestaurantboss Жыл бұрын
Glad to hear that! Let us know how the opening goes :) - Dawn, Team TRB
@riotgrrrl19805 жыл бұрын
Thank you so much! I’ve been in the culinary industry for years and am just now starting to venture out on my own. Your market minus model makes so much sense... I almost feel so silly having always done it the other way. Again... thank you for your videos. Makes the ominous tasks of opening a restaurant of my own a little less scary!
@Therestaurantboss5 жыл бұрын
Wow, Elizabeth! So glad that my videos are helping you along the way. Keep it up and stay steadfast on your path.
@TheSkrikycracker3 жыл бұрын
My dream is to own & operate my own food truck and this video here is exactly what I was looking for. Thanks
@Therestaurantboss3 жыл бұрын
Glad I could help and best of luck to you!
@alleyzon3993 Жыл бұрын
Just Wana say thank you mate. Ive just started a chefs apprenticeship.. the first task I've been given is creating a simple 3 item bar menu for this establishment I'm working at. So this video is a huge help.
@advdwalt5 жыл бұрын
Starting a food truck South Africa. What you said made a lot of sense. Was struggling because I used the first method. Second one.. Market- is like a breakthrough. Unspeakably greatfull
@Therestaurantboss5 жыл бұрын
Awesome, so glad the video helped you out!! Good luck with your food truck.
@rochiellebevans17833 жыл бұрын
I think i take both methods into consideration. But this is really good stuff. Thank you.
@Therestaurantboss3 жыл бұрын
You're very welcome!
@andellknutt41222 жыл бұрын
You are the biggest help bro… swear you’re the best
@toniguinn4037 Жыл бұрын
Thank you so much!! We have a food truck and are really working for a banner year this year!!
@JoseLopez-lk1vv2 жыл бұрын
Excellent tips. I never thought of it that way
@uv98987 жыл бұрын
I've watched almost all videos Those are great I'm owner of two restaurant and your videos provide me more knowledge about my business Keep going Greetings from india 🙏
@Therestaurantboss5 жыл бұрын
Thank you for the comments, I hope you keep watching every week.
@bhavikatailor61984 жыл бұрын
How to speed up cooking and delivery especially for delivery only model and main course? Appreciate if u can explain with example.
@winashinik4134 жыл бұрын
@@bhavikatailor6198 :(((
@thefounder41324 жыл бұрын
Thank you so much for all. And I asked a question about pricing earlier, and you answered me. engaging your audience makes difference, thank you again
@Therestaurantboss4 жыл бұрын
You are so welcome!
@gerardohernandez11954 жыл бұрын
Awesome video! Thank you so much!
@Therestaurantboss4 жыл бұрын
You are so welcome!
@reneeoberg-lamury85903 жыл бұрын
This information has certainly opened my eyes, as I am starting a new business. I was lead to your videos and I'm very glad that I was!
@Therestaurantboss3 жыл бұрын
Wow - thank you so much! Good luck with new venture.
@salmanajahi19543 жыл бұрын
Thank uuuuuuuu u saved my life in a business plan assignment
@Therestaurantboss3 жыл бұрын
Hi Salma! So glad I could help.
@paschalis12342 жыл бұрын
I dont usually comment on videos, but, this was awesome, thanks Boss !!!
@Therestaurantboss2 жыл бұрын
Glad you liked it and took the time to comment!
@BantingRecipesLCHF4 жыл бұрын
I am totally loving your videos ♡
@Therestaurantboss4 жыл бұрын
Glad you like them!
@jaraineslack48523 жыл бұрын
Thanks Ryan I really learned a lot from this video. I’m looking into starting a restaurant my self
@Therestaurantboss3 жыл бұрын
Glad it was helpful! I wish you much success. If you need any coaching to help make the process smoother and the restaurant a success, consider joining our Membership program. therestaurantboss.com/membership
@hanisgirl Жыл бұрын
Short, thorough, and excellent explanation. Thank you!
@simonwestwood67312 жыл бұрын
Love the video man. Very interesting concept. I am looking at starting a small restaurant and looking forward to visiting your website
@Therestaurantboss2 жыл бұрын
Make sure you sign up for free access to the Restaurant Owners Toolkit. There's a Concept Development workbook in there that would help you out! Dawn - Team TRB
@andresviramontes63252 жыл бұрын
Thank you for your advice !!
@annel13474 жыл бұрын
Really enjoyed the video, I appreciate that you got right to the point with a couple of examples.
@Therestaurantboss4 жыл бұрын
Glad you enjoyed it and thank you for the feedback!
@maraziziomar89972 жыл бұрын
Thank you…market minus pricing method is realistic, practical and more sustainable.
@dalepeter1870 Жыл бұрын
Very informative videos thank you much for sharing your expertise
@Therestaurantboss Жыл бұрын
You're so welcome Dale :) Dawn - Team TRB
@lukemercieca79413 жыл бұрын
Hi Ryan, love the channel altough I followed your instructions and it didn't work, any chance you could help? Many thanks and well done again
@Therestaurantboss3 жыл бұрын
Hi Luke! If you jump over to therestaurantboss.com/hire-me and grab a One Thing call, we can chat quickly about it. There is a small fee for the call but I promise it will be worth it!
@navtejsinghsawhney74375 жыл бұрын
Very positive notes...Thank you so much
@Therestaurantboss5 жыл бұрын
You are welcome!
@mallorydowell70583 ай бұрын
Thanks for the good info!
@Therestaurantboss3 ай бұрын
Glad it was helpful! -Dawn, Team TRB
@BeckyMooreGER3 жыл бұрын
Good advice
@Therestaurantboss3 жыл бұрын
Glad it was helpful!
@wajidjadoon34344 жыл бұрын
Great topic
@jessheredia01277 жыл бұрын
What are some ways to find the market cost? THANK YOU FOR YOUR TIME
@ericvondumb28386 жыл бұрын
Look for the businesses you are trying to emulate. Take the most successful and the least successful and average it out. Market costs vary from day to day... tricky stuff. Find out if the customers are local, seasonal, or coming from other areas. Find out the cost threshold these customers will tolerate. Wish you luck.
@andresfiguereo68793 жыл бұрын
Perfect!
@jabulanijali43205 жыл бұрын
very enlighting. i am running a food busness from the boot of my car and knowing how much i ma spending and how much profit i make has always been a problem.
@Therestaurantboss5 жыл бұрын
You should check out our software, BACON. It was designed to help restaurant owners know exactly what is being spent and where so you can control costs. clickbacon.com
@Styleclassics6 жыл бұрын
Great information thanks Ryan
@Therestaurantboss6 жыл бұрын
You're welcome!
@davidgulyan98815 жыл бұрын
Totally AGREE !!! Great video and very well explained ! 👍 Thank You sir.
@Therestaurantboss5 жыл бұрын
Thank you!
@mchowdhury8274 жыл бұрын
Very informative
@Therestaurantboss4 жыл бұрын
Glad you think so!
@soumyabanerjee25177 жыл бұрын
Hi Rayan, I am starting out with food which are new in our target area and there is no competition. so it is very difficult to understand the market price of the target area. We have done survey of the budget they are going to spend on good food..and i think i will be the one to set a new market standard of the products. And i dont multiply by 3 or 4..what i do is take the food cost and add the calculation of fixed costs and variable costs plus the % profit that is required.
@PHOTOCONVENTION2 жыл бұрын
I already intuitively understood this but I think so many business owners have zero idea.
@jeffthomas12223 жыл бұрын
Seems like a way of depending on others that do the actual work . Interesting at best
@sureshmehndiratta76633 ай бұрын
Good morning, I run an Indian restaurant, should I compare prices with Indian restaurants in my area or with all the different cuisine restaurants Thank you for your wonderful videos.
@Therestaurantboss3 ай бұрын
We'll do an updated video later this summer on competition, but this is a good video to start with: therestaurantboss.com/identify-10-restaurant-competitors Your competition isn't just other Indian restaurants, it's anywhere your customers are spending their dollars. -Dawn, Team TRB
@josueherrera7036 жыл бұрын
Hi Ryan, thank you so much for making this video! My family and i are opening a food truck very soon and this helped me understand a lot more of menu pricing. Is there by any chance a way to contact you for some help on our Menu? Thanks again!
@Therestaurantboss6 жыл бұрын
Hi Josue! Thank you for your comment. You might consider setting a strategy session with me. You can learn more here: therestaurantboss.com/start-here/#needhelp
@padmaneupane67374 жыл бұрын
I'm watching your videos a lot these days in the light that soon I'm going to work as a KFC food service supervisor in Canada. Are these videos of your enough or would you like to suggest something more because I know it's different in KFC from any hotel ? Thank you sir !
@Therestaurantboss4 жыл бұрын
Congratulations on the promotion. If you are looking for managerial tips, I suggest watching all of the videos this month (March). Was there a specific topic you were interested in?
@pewpewdead63777 жыл бұрын
Hi Ryan, amazing videos great job! You help me a lot with my interviews as well for my applications! Thanks and greetings from London UK!
@pickeldpunches59062 жыл бұрын
I was sitting in a breakfast establishment in the Phoenix metro area and found myself adding my environment/expensive into the equation. I was sat in what felt like a walkway that should have been cleared but instead to maximize space my comfort was compromised which changed my perspective on cost. All of a sudden my $12 breakfast felt like a $4 breakfast and yet I still had to pay full price. It really made me not want to go back even though I understand trying to maximize your profit some things can't be figured out with just a math equation.
@Therestaurantboss2 жыл бұрын
Absolutely! Restaurant's aren't black and white. Guest experience is a huge part of your success factor. One of my team members left ar restaurant for this exact reason. So even if your menu items are priced correctly and costs are under control, if you don't exceed guest expectation then you won't have anybody to serve.
@thekitchenvillain Жыл бұрын
How does market minus apply in a Michelin-level tasting menu? Ideally you charge for the whole menu but how do you create that ultimate price?
@alisus34484 жыл бұрын
I like you boss.. iam interested to learn in
@josephmendez62172 жыл бұрын
This is a project I'm working on for my work, the first price my boss will see is my labor price going up.
@georgenelson84334 жыл бұрын
Hello Ryan, I enjoyed your video. I am a subscriber to your channel already. However, I do have a question for you to answer. Do you think it is possible for the food and beverage industry to adopt the "Market Minus Pricing" Method? Approved by: Mr Nelson
@RyanGromfin4 жыл бұрын
It is not about the industry adopting it, it is about you adopting it as your method for setting prices.
@boxcarbistrosattherailhous24717 жыл бұрын
I love your videos.... I want to know more about your program! I am a start non-profit food trailer with a $60k trailer that is already paid for. I love your tips!
@kenyajames19313 жыл бұрын
Great great tip! They should teach students in culinary school. Your method of thinking. A lot of people go about this topic all wrong. I know this video was three years ago but do you still offer the 90-day plan for free?
@Therestaurantboss3 жыл бұрын
Hi Kenya! I am glad the information was so helpful. You can download the 90-day plan here: therestaurantboss.com/boost-your-restaurant-in-90-days/
@kenyajames19313 жыл бұрын
@@Therestaurantboss Ok.Thank you
@renarose85363 жыл бұрын
Thanks so much wooooo
@mollysalout5 жыл бұрын
Hi . We have a fancy Mediterranean restaurant. We want to change the menu. Do u suggest to write the price with cents or not ? Ex 19 or 18.95?
@Therestaurantboss5 жыл бұрын
For higher prices I think the cents look cheap. Sometimes I have 1/2 for example 19 1/2 for 19.5 but that is about it.
@zubairahmed2335 Жыл бұрын
Hey, I need to set frame works.
@deepakgohar80934 жыл бұрын
Thank you so much sir... You are awesome 😊
@Therestaurantboss4 жыл бұрын
Thank YOU! So glad the videos are helpful.
@johnhughes49672 жыл бұрын
I’m struggling putting together a menu for food truck. I could use anyone's help on this
@Therestaurantboss2 жыл бұрын
I have a lot of training videos on menu engineering. Just enter "menu" in the search box.
@georgeioskay20227 жыл бұрын
What about when it comes to pricing for instance Wine by the Glass (175ml, 250ml) etc .... is there a formula, obviously understanding it works out better for the customer to buy the bottle, but what is a good formula to work out by the glass sales against bottles?
@Therestaurantboss7 жыл бұрын
There is none that I have created or am aware of. Generally speaking I want to make my money back on the bottle by the second glass. But that also depends on your style of restaurant and how quickly you move wine. Also if you are pouring 4,5 or 6 glasses per bottle.
@geofferyhess9676 Жыл бұрын
How could I talk to you one-on-one through a forum? Getting started in a food trailer for the first time been in the restaurant business for somebody else for 30 years just not sure and pricing out the cost of food right and then know how to charge accordingly
@Therestaurantboss Жыл бұрын
Hey Geoff! 2 ways to talk with Ryan one-on-one. 90-minute Strategy Session: www.therestaurantboss.com/coaching TRB Membership: www.therestaurantboss.com/membership - Dawn, Team TRB
@karandalal69536 жыл бұрын
Great info... really helpful
@Therestaurantboss6 жыл бұрын
You're welcome!
@tonyyoung48496 жыл бұрын
Keep it going bro
@Therestaurantboss6 жыл бұрын
Will do!
@ig56516 жыл бұрын
great tip
@joaocruz20824 жыл бұрын
Hi Ryan, cheers from São Paulo, I run a restaurant based on fried chicken, can you help me with a question? How could I split the cost of cooking oil, energy, and transportation cost (fuel mainly?) to add in final menu price. Thank you.
@RyanGromfin4 жыл бұрын
You don't... it is NOT part of your food cost. Please see this video: therestaurantboss.com/labor-utilities-plate-cost/
@MastinoNapoletano4207 жыл бұрын
YES!
@elidoreen19915 жыл бұрын
thank
@Jencredible7313 жыл бұрын
Is there a video to show you how to actually calculate what your menu prices should be. I am looking for a good video to show to others that want to learn how to price menu items that can possibly explain it better than I can. Thanks!
@Therestaurantboss3 жыл бұрын
Hi Jennifer! Thank you for your question. I hope this video is what you were looking for: therestaurantboss.com/how-to-set-prices-on-your-restaurant-menu/
@Jencredible7313 жыл бұрын
@@Therestaurantboss i did find that video, but it's not explaining how to actually cost out a recipe. I love the explanation you gave in this video because I never knew how to explain the two different ways people do costing. I've always been taught to divide by .30. Thanks for the video, but I need one that actually shows the steps on how to cost out a recipe.
@Therestaurantboss3 жыл бұрын
Hi Jennifer! I have added that topic to my June videos. Keep your eye out!
@Jencredible7313 жыл бұрын
@@Therestaurantboss thank you so much! I really appreciate this!
@Jencredible7313 жыл бұрын
@@Therestaurantboss can you direct me to the video?
@MatanMazursky2 жыл бұрын
What's the reason behind dividing by 3 or 4?
@Therestaurantboss2 жыл бұрын
Nothing magical about that number. Generally speaking, if you multiply your cost by 3 or 4 it's going to get you into the 25% - 33% cost of goods sold range. -Dawn, Team TRB
@explorpakistan28036 жыл бұрын
hi Ryan, Thank you for sharing excellent material with me, Indeed it is of grt help and support. Your videos has all flavors what we need. Thx men Stay Bless Regards Taimoor Love from Pakistan
@Therestaurantboss6 жыл бұрын
Your welcome.
@earthlinelogistics36066 жыл бұрын
Love your videos
@benardocran99152 жыл бұрын
I love u boss
@Therestaurantboss2 жыл бұрын
Thanks Benard! Glad the videos are helping you out. -Dawn, Team TRB
@thembelihlebulube69645 жыл бұрын
thanks, this is helpful. One thing i have found with the cost plus model is that it is difficult to price labour into each menu item so that you easily work out how much it costs to produce but i think the same thing would apply to the market minus. how do you price labour into each item so that you can manage the costs as a whole or is this not possible at all?
@Therestaurantboss5 жыл бұрын
You are not supposed to cost labor into a menu item.
@thembelihlebulube69645 жыл бұрын
@@Therestaurantboss so how am i meant to work it out so that we are able to cover overheads?
@ryangromfin16905 жыл бұрын
@@thembelihlebulube6964 Labor is NOT included in CoGS. Labor is a separate calculation. Labor / Sales = Labor cost. YOU DO NOT USE IT IN FIGURING OUR FOOD.
@thembelihlebulube69645 жыл бұрын
@@ryangromfin1690 thanks, I think i am more looking at figuring out how to cost labour in order to see a profit after all is said and done. right now i am finding that before labour costs i am making a slight profit but then that equals or is just a little bit more than the labour cost...i am needing help to figure out just how to calculate to ensure that i do manage to pay bills at the end of each month...(i think thats why i keep asking how to price food that it already factors in the labour cost). will read up some more on this though. thanks again
@mary-anndarby70576 жыл бұрын
Hi I like this I guess you are located in the US, would this apply to Canada?
@Therestaurantboss6 жыл бұрын
why would it be different anywhere else in the world?
@ebooksmaster3 жыл бұрын
Not crazy about changing my unique products to conform to the market. This maybe good for sides or somethings basic.
@Therestaurantboss3 жыл бұрын
Can you please explain more, I am not sure where I mentioned or have ever expected anybody to change their unique products to match the market. I would never teach not ask anybody to change something that is unique and something that make your restaurant stand out, I encourage that.
@ebooksmaster3 жыл бұрын
if your products are unique, then none of your competitors are selling them, so there's no way to determine what the market will pay for them..
@donvito2682 Жыл бұрын
I've looked at websites of restaurants in my area. All these websites say: Prices Updated For 2023..and all of it is completely false. I think they're doing this on purpose to get people to go to there restaurant because they're all doing it. I found out that it costs 2 to 3 times more than the prices they have listed on their website. I went to a restaurant thinking it was going to cost me about $13 but it cost me close to $30 Same thing happened at other restaurants including fast food. It seems that we cant look up the prices on websites anymore.
@vinodkumar-hh2ix6 жыл бұрын
also pls give an example for price a menu item
@raphaelzamora5259Ай бұрын
Are you still available for questions?
@DetraDDavis3 жыл бұрын
Why divide by 3 or 4? Is that an industry standard? So in Market Minus Pricing, if the market can bear more, then I make more, but if the market cannot, then I make what everybody else is making or less. Is that what I hear you saying?
@Therestaurantboss3 жыл бұрын
Not completely, what I am saying is find out what the market wants then build the best possible X with Y amount of money to spend. So yes, dividing by 3 would give you a 33.3% food cost and by 4 would give you a 25% food cost. Those are good starting places for industry averages, but not set in stone by any means. Most restaurants will run a 10 or 15% FC on french fries, but a 50% FC on a burger with cheese, bacon and avocado. When you add up all the money spend on food by the sales at the end of a period, it is reasonable to shoot for between 25% and 33% as a general rule of thumb.
@DetraDDavis3 жыл бұрын
@@Therestaurantboss Thank you for responding. I understand completely. Excellent channel, keep up the great work.
@trinimami675 жыл бұрын
I like that but give us product pricing way to look up what they should, just saying this because I have a food truck and things are the same while not the same, I need my burner cooking food continuously or I break even. A food truck is not like a stable place but it's a start. Nonetheless, I have to find a way to undercut the normal market price or be showcased on TV somewhere like the Taco Bus in my area.
@ericsoon10094 жыл бұрын
I suggest you use visuals
@Therestaurantboss4 жыл бұрын
Thank you for the feedback. Some videos have more visuals than others.
@Jerrymc19752 жыл бұрын
What if you have zero competition?
@Therestaurantboss2 жыл бұрын
Hi Jerry! How can you have zero competition?
@dipalisahu4946 жыл бұрын
What if the product is new and there is no competition
@Cyrus1122335 жыл бұрын
You do both, it's called Fair Market Pricing. Since it's a new product, inducing for trial is your most important objective. Once you've created a demand, then you may carefully increase your prices.
@elliottaflowers1013 жыл бұрын
CAN I CALL YOU JUST TO GET MORE INFO AND EXPLAIN MY DILEMMA??
@Therestaurantboss3 жыл бұрын
Hi! Please go to therestaurantboss.com/hire-me and grab a One Thing call if you want to discuss your dilemma further.
@sirintemel49035 жыл бұрын
Does anyone show me the formula Price it please thanks for advice
@rongo57465 жыл бұрын
Cost "Pless" Pricing
@Jsuarez65 жыл бұрын
That's what I hear too. Lol
@luisroman21444 жыл бұрын
I’m over here still mad McDonald’s raised the dollar cheeseburger by 30 cents
@Guriteru6 жыл бұрын
I hate overpriced crap food, which is what you can find in almost every restaurant around mine. People say my prices are too low for the kind of food I serve, but I think my prices are fair. So, I am wrapped in this constant dilemma. If my own customers are willing to pay more, should I make some changes?
@Therestaurantboss6 жыл бұрын
Remember price is about value to your customers. Ferrari's are expensive but that does not mean they are a rip off. You get an absolutely amazing car with incredible performance for the price. Some may say they are too expensive and others think they are cheap, just depends on what your expectations is and how well you deliver on that. Charge what is fair for the quality and distinction you provide. The more unique and distinct, the more you can usually charge. If your customers say your food is too cheap, likely you should be charging more. What is your food cost?
@Guriteru6 жыл бұрын
The Restaurant Boss I can produce above average quality, with fresh ingredients for a very, very low cost. I sell mexican/latin food, everything handmade, but as I said, very low cost.
@Guriteru6 жыл бұрын
The Restaurant Boss and I opened my place on a small island in Sweden, I am the only one in the area who sells this kind of food.
@Guriteru6 жыл бұрын
CarlosChip Morales i sell texmex/latin food
@Six7one5105 жыл бұрын
Hello... are you still active here?
@vegavinalesequities3985 жыл бұрын
Hey Ryan. I am in the process of opening up a restaurant in NE Florida. Can you give me the 90day planner and start-up assistance on how to open and be successful in my restaurant?
@Therestaurantboss5 жыл бұрын
Hey Sonia! Here's the link to the 90 Day planner: therestaurantboss.com/boost-your-restaurant-in-90-days/ if you are in interested in my services, you can find options here: therestaurantboss.com/hire-me I am also launching a new program in a few weeks that would be perfect for you! Check it out: scalemyrestaurant.com
@PhilVerryChannel3 жыл бұрын
You dont say how to figure out he starting point of the minus point...no instruction on where or how to establish that.
@Therestaurantboss3 жыл бұрын
Market minus is based on what you think your guest is willing to pay. There is no formula for that, it is based on your gut instinct, conversations with potential or current guests and competitive price analysis.
@sauravsinha677 Жыл бұрын
pdf food menu and there price globally
@michaelriverrain2346 жыл бұрын
I'm impressed.Trying to help my friend get started in being a Personal Chef.doing events of 10 people to start with.liked the approach of figuring out what the market will bear.Will keep listening to you.mike RiverRain
@Therestaurantboss6 жыл бұрын
Glad we could help!
@satyabanukil7795 жыл бұрын
Please give an illustration including cost of a particular item like one quanitity of pizza with cos of ingredients, fuels and hire charges of the restaurants, salary of staff and other admin expenses to fix up the price which would yield profit. Otherwise this video is of no use for beginners.
@Therestaurantboss5 жыл бұрын
Well none of that is included in your food cost, so to start, food cost is JUST the cost of the ingredients to create that item, NOTHING else. That is why it is called food cost. Then on average, you will want most items to be around 25% food cost, so you multiply the cost by 4 to get the menu price. BUT I suggest using the Market Minus method.
@HiredGun57 жыл бұрын
Greetings! My new business partner and I are working on restarting a tavern & grill / restaurant that has been closed for almost two years. (The next BIG hurdle is the city council at the Oct 2 meeting - convincing them to take a chance on us when the former operators had many noise complaints from the neighbors because the bands were playing too loud on Saturday nights.) We are now putting our menu items together and are working on giving the best quality and quantity for the best price. We will be going over many of your educational videos, along with many others, in hopes that we can get it right the first time. This is our first venture into this field, although we have owned and operated a couple of businesses in different fields. Management of the elements appear to work the same in all fields, but the fields all work differently. We now will have to learn the various fields in a tavern & grill environment. It will be interesting, to say the least... Any anvice you can send our way will be greatly appreciated. Many thanks!
@Therestaurantboss7 жыл бұрын
Don't try to give the best quality at the best price...that is impossible. You can give the best quality for the price they are willing to pay, but the best quality comes with a price tag...small change in wording but MASSIVE shift in business planning and decision-making.
@rociojuarez54892 жыл бұрын
Yes! It’s honestly basic logic…. Lol. I think.
@elliottaflowers1013 жыл бұрын
DO YOU HAVE A CONTACT EMAIL SO I CAN KNOW EXACTLY WHAT I NEED TO PAY FOR MY SPECIFIC BUSINESS PROBLEM??
@Therestaurantboss3 жыл бұрын
Hi! You can schedule a One Thing call at therestaurantboss.com/hire-me and we can chat.
@fekkyb2 жыл бұрын
Cost PLESS⁉️ I see why “most people” are doing it wrong. They are doing the PLUS. They need to do the Cost PLESS Model. 😂
@yakymua9 ай бұрын
this is how ive done things for the past 16 years and my business is on the verge of bankruptcy. always do things rationally and never do anything just because your competition does it one way
@Therestaurantboss9 ай бұрын
The industry has definitely changed and what worked even a few years ago is no longer working now. Without knowing much about your business, it's hard to point you in the right direction but hopefully these will be a good start: How to Maintain a Steady Stream of Customers for Your Restaurant: therestaurantboss.com/restaurant-marketing-funnel-strategies Fast and Free - A Bounce-Back Strategy You Can Implement in Your Restaurant Today: therestaurantboss.com/restaurant-marketing-funnel-strategies Why You Can’t Just Be Better Than Other Restaurants: therestaurantboss.com/restaurant-competition-tips I hope that helps! - Dawn, Team TRB