When you can't raise your prices again
Three cost checks that protect margin without another price rise: food cost, portion control and discounts.
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What you’ll learn
- How to check your actual food cost and spot margin leakage
- Why small portion increases add up across hundreds of dishes
- What a discount really costs your margin
- Why prime cost, food plus labour, is worth monitoring
About this lesson
If you can't raise your prices again, how can you protect restaurant profit margins while food costs, labour costs and operating costs continue to rise?
In this video, Ali Solak from Epicurean Digital Consultants explains how restaurants can increase profitability without relying on another menu price increase.
You'll learn three practical restaurant cost control checks:
1. Food cost
Your restaurant food cost can change even when your menu price stays the same. Learn how to check your actual food cost and identify margin leakage.
2. Portion control
Small portion increases can become a major restaurant cost when repeated across hundreds or thousands of dishes. Learn why recipe control and portion control matter to restaurant profitability.
3. Discounts
A 10% discount doesn't simply reduce your selling price. It reduces your margin. Learn how to calculate what your restaurant discounts are actually costing your business.
We'll also look at Prime Cost Percentage and why food cost plus labour cost is one of the most important numbers to monitor when managing restaurant profitability.
This video is for restaurant owners, café owners, coffee shop owners, pub owners and hospitality managers who want to improve profit margins without simply raising prices.
Before you raise your prices again, check where your margin is disappearing.