Unit 21

Pricing system comparison chart

Aids in making price decisions: it shows a comparison of the prices from various pricing methods, two competitors' prices, the final decisions for the menu price, and your value judgement.

Psychological factors

Factors that take into account how a customer perceives a specific menu item. Customers may psychologically associate high-end menu items, such as lobster, caviar, or truffles, with a higher price.

Table tent menus

Folded cards placed directly on restaurant tables to tell customers about specials

Market research

Information collected to find out what customers like or dislike.

Modified a la carte menu

Menu on which appetizers and desserts will be priced and served separately. Often the main course the main course includes soup and salad, a starch, a vegetable and possibly a beverage. Found in family-style restaurants.

A la carte menu

Menu on which each food item or beverage is priced and served separately.

Cyclical menu

Menu that is written for a certain period of time then repeats itself. Some cynical menus change four times a year, according to the seasons. Some change every week.

Du jour menu

Menu that lists food served only on that particular day. "Du jour" means "of the day" in French.

Table d'hote menu

Menu that offers a complete meal-from appetizer to a dessert, and often including a beverage-for a set price.

Prix fixe menu

Menu that offers a complete menu, often including beverage, for a specific price, allowing a diner to choose one selection from each course. Similar to table d'hote menu

Limited menu

Menu that offers a limited range of choices to the customer, such as four sandwiches, two soups, and a salad for lunch

Fixed menu

Menu that offers the same items every day.

Factor method

One of the oldest, simplest methods for pricing menu items; it involves multiplying the raw food costs by an established pricing factor.

Copycat-method

Simple menu-pricing method that involves going to a nearby restaurant that has the same menu items and copying its prices.

California menu

Single menu listing breakfast, lunch and dinner foods; it offers customers the freedom to order any item at any time of the day.

Entree

The main course of a meal.

Menu conversion

change in the menu radically from one type of food to another. Typically, a restaurant will close down and re-open with a new focus

Menu modification

decision by the restaurant to add, change, or delete one or more menu items

Pricing factor

factor by which a raw food cost is to arrive at the price of a menu item.

Menu

list of food and drink choices available in a restaurant

Mission statement

statement of the goal of an organization, such as a restaurant

Raw food cost

the cost of raw non-produced food that has its own unique value.