LMAO... those "systems" of markup succeed mostly by luck and are one of the
main reasons restaurants go under. Go to a library or get a good menu
merchandising book like, "Menu Merchandising for Profit" and they will give
you serveral markup methods from the "no-method-method", which basically
bases pricing on competitors, to Texas Restaurant method, and profit/loss
factoring methods that include fixed and variable operating costs, not just
your food costs. Seriously.. at least look into the textbooks restaurant
management and culinary programs are using. And once you get a few months
sales data, analyze which menu items are killing you and ditch them. lol

If neither of you has experience in this area... at least do some serious
reading up. It could make or break your operation.

"Darkginger" > wrote in message
...
>
>
> A friend (ex-restaurant chef who now runs a café) tells me that the
formula
> she uses is basically 300% of cost price. Sounded very expensive to me,
> until I worked it out. She charges ?7.50 for a 'full Irish' breakfast, for
> example (fried egg, bacon rashers, white pudding, black pudding, sausage,
> beans and a grilled tomato, plus unlimited tea or coffee and toast with
> preserves). She's lucky in that there's no competition within 12 miles,
but
> the café attracts workmen every day, who hate to pay over the odds, so she
> must be getting it about right. Her prices stay the same through price
> fluctuations in ingredients, only increasing (or, rarely, decreasing) when
> there's a sustained trend in the cost price.