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Author: Jack E. Miller
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 196
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Book Description
Abstract: Two ingredients in operating a successful commercial restaurant are pricing and marketing the wares. Students and restaurant operators will find the basic information needed on these aspects of the business. Menu presentation covers layout, special features, customer considerations, price changing and general strategies. Pricing methods include copying other operations (not very safe); factor system (raw food cost x pricing factor); prime cost (useful in cafeterias); and actual pricing (includes profit on every item). These practical suggestions are supported by pricing theories. Sample menus illustrate various approaches to luring customers--children's specials, luscious libations, dreamy desserts, and individuality themes. Accuracy in menus is reulated by government guidelines; California law is presented as an example of stringent protection against menu misrepresentation.
Author: Jack E. Miller
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 196
Get Book Here
Book Description
Abstract: Two ingredients in operating a successful commercial restaurant are pricing and marketing the wares. Students and restaurant operators will find the basic information needed on these aspects of the business. Menu presentation covers layout, special features, customer considerations, price changing and general strategies. Pricing methods include copying other operations (not very safe); factor system (raw food cost x pricing factor); prime cost (useful in cafeterias); and actual pricing (includes profit on every item). These practical suggestions are supported by pricing theories. Sample menus illustrate various approaches to luring customers--children's specials, luscious libations, dreamy desserts, and individuality themes. Accuracy in menus is reulated by government guidelines; California law is presented as an example of stringent protection against menu misrepresentation.
Author: Özalp Özer
Publisher: OUP Oxford
ISBN: 0191634263
Category : Business & Economics
Languages : en
Pages : 977
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Book Description
The Oxford Handbook of Pricing Management is a comprehensive guide to the theory and practice of pricing across industries, environments, and methodologies. The Handbook illustrates the wide variety of pricing approaches that are used in different industries. It also covers the diverse range of methodologies that are needed to support pricing decisions across these different industries. It includes more than 30 chapters written by pricing leaders from industry, consulting, and academia. It explains how pricing is actually performed in a range of industries, from airlines and internet advertising to electric power and health care. The volume covers the fundamental principles of pricing, such as price theory in economics, models of consumer demand, game theory, and behavioural issues in pricing, as well as specific pricing tactics such as customized pricing, nonlinear pricing, dynamic pricing, sales promotions, markdown management, revenue management, and auction pricing. In addition, there are articles on the key issues involved in structuring and managing a pricing organization, setting a global pricing strategy, and pricing in business-to-business settings.
Author: Alison Pearlman
Publisher: Agate Publishing
ISBN: 1572848227
Category : Design
Languages : en
Pages : 242
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Book Description
An art expert takes a critical look at restaurant menus—from style and layout to content, pricing and more—to reveal the hidden influence of menu design. We’ve all ordered from a restaurant menu. But have you ever wondered to what extent the menu is ordering you? In May We Suggest, art historian and gastronome Alison Pearlman focuses her discerning eye on the humble menu to reveal a captivating tale of persuasion and profit. Studying restaurant menus through the lenses of art history, experience design and behavioral economics, Pearlman reveals how they are intended to influence our dining experiences and choices. Then she goes on a mission to find out if, when, and how a menu might sway her decisions at more than sixty restaurants across the greater Los Angeles area. What emerges is a captivating, thought-provoking study of one of the most often read but rarely analyzed narrative works around.
Author: Robert M. Schindler
Publisher: SAGE
ISBN: 1412964741
Category : Business & Economics
Languages : en
Pages : 417
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Book Description
"The primary theme of Pricing Strategies is that pricing should be guided by the marketing concept, which indicates that success is achieved through a focus on the needs and sensitivities of the customer. This customer-focus theme is evident throughout the text. The author helps to overcome the mathematical anxieties of students with an intuitive approach to understanding basic pricing concepts, and presents mathematical techniques as simply more detailed specifications of these concepts"--Provided by publisher.
Author: Lawrence J. Gitman
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 1455
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Book Description
Introduction to Business covers the scope and sequence of most introductory business courses. The book provides detailed explanations in the context of core themes such as customer satisfaction, ethics, entrepreneurship, global business, and managing change. Introduction to Business includes hundreds of current business examples from a range of industries and geographic locations, which feature a variety of individuals. The outcome is a balanced approach to the theory and application of business concepts, with attention to the knowledge and skills necessary for student success in this course and beyond. This is an adaptation of Introduction to Business by OpenStax. You can access the textbook as pdf for free at openstax.org. Minor editorial changes were made to ensure a better ebook reading experience. Textbook content produced by OpenStax is licensed under a Creative Commons Attribution 4.0 International License.
Author: Roger Fields
Publisher: Ten Speed Press
ISBN: 1607745593
Category : Business & Economics
Languages : en
Pages : 322
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Book Description
This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.
Author: Tim J. Smith
Publisher: John Wiley & Sons
ISBN: 1119183197
Category : Business & Economics
Languages : en
Pages : 212
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Book Description
Practical guidance and a fresh approach for more accurate value-based pricing Pricing Done Right provides a cutting-edge framework for value-based pricing and clear guidance on ideation, implementation, and execution. More action plan than primer, this book introduces a holistic strategy for ensuring on-target pricing by shifting the conversation from 'What is value-based pricing?' to 'How can we ensure that our pricing reflects our goals?' You'll learn to identify the decisions that must be managed, how to manage them, and who should make them, as illustrated by real-world case studies. The key success factor is to build a pricing organization within your organization; this reveals the relationships between pricing decisions, how they affect each other, and what the ultimate effects might be. With this deep-level insight, you are better able to decide where your organization needs to go. Pricing needs to be done right, and pricing decisions have to be made—but are you sure that you're leaving these decisions to the right people? Few managers are confident that their prices accurately reflect the cost and value of their product, and this uncertainty leaves money on the table. This book provides a practical template for better pricing strategies, methods, roles, and decisions, with a concrete roadmap through execution. Identify the right questions for pricing analyses Improve your pricing strategy and decision making process Understand roles, accountability, and value-based pricing Restructure perspectives to help pricing reflect your organization's goals The critical link between pricing and corporate strategy must be reflected in the decision making process. Pricing Done Right provides the blueprint for more accurate pricing, with expert guidance throughout the change process.
Author: Jack E. Miller
Publisher: Wiley
ISBN: 9780471287476
Category : Cooking
Languages : en
Pages : 0
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Book Description
Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms
Author: Jeffrey H. Dorfman
Publisher: Routledge
ISBN: 1134456565
Category : Business & Economics
Languages : en
Pages : 227
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Book Description
This book analyzes the economics of the food industry at every stage between the farm gate and the kitchen counter. Central to the text are agricultural marketing problems such as the allocation of production between competing products (such as fresh and frozen markets), spatial competition, interregional trade, optimal storage, and price discrimination. Topics covered will be useful to students who expect to have careers such as food processing management, food sector buying or selling, restaurant management, supermarket management, marketing/advertising, risk management, and product development. The focus is on real world-relevant skills and examples and on intuition and economic understanding above mathematical sophistication, although the text does draw on the nuances of modern economic theory.
Author: Rafi Mohammed
Publisher: Harper Collins
ISBN: 0061985279
Category : Business & Economics
Languages : en
Pages : 262
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Book Description
Leading pricing expert Rafi Mohammed shows businesses how to reap a financial windfall and foster growth using the underutilized and often overlooked strategy of setting prices. The 1% Windfall reveals how modest incremental changes to an everyday business practice—pricing—can yield significant rewards. Illustrating the power of pricing, a study of the Global 1200 found that if companies raised prices by just 1%, their average operating profits would increase by 11%. Using a 1% increase in price, some companies would see even more growth in percentage of profit: Sears, 155%; McKesson, 100%; Tyson, 81%; Land O'Lakes, 58%; and Whirlpool, 35%. The good news is that better pricing is more than simply raising prices. Instead, the key is to offer customers a variety of pricing options. This strategy is win-win: profits to companies and choices for consumers. But how do executives and managers set the right price? Underpinned by sound empirical research and real-life anecdotes, The 1% Windfall addresses this fundamental question. This book offers guidelines that any company—whether a multinational conglomerate, a small business, or even a nonprofit—can follow to create a comprehensive pricing strategy for any product or service. In addition, these versatile techniques and tools provide solutions to avert a slump in a recession, offset the impact of inflation, or battle a new competitor. The result is a mind-opening, clear blueprint for com-panies to price for profit and growth.
