Stop waiting for the P&L to tell you that your pricing is behind. Use market data and regular menu reviews to manage pricing proactively.

Inflation is crushing your margins and you’re leaving thousands of dollars on the table if you stay reactive about your menu pricing.

There’s 2 big things you can do right now.

1. You can’t make one giant price jump every 18 months and that’s going to feel a lot of resistance.
2. Change the method you use to price your items (I like cost-plus pricing, not market-minus pricing)

I partnered with Toast to bring you this video and there are 2 tools that will help you make menu decisions.

The Toast Menu Price Monitor will give you some benchmark prices and show you what restaurants like yours are charging for things like burgers, cold brew and beer. Check out the Menu Price Monitor here.

The Toast Menu Checker will analyze your menu against industry standards, flag gaps in structure, pricing consistency, language and presentation. Managers and owners are just too close to their menus to see these things themselves. Try the Toast Menu Checker here.

Your menu is your most powerful profit tool. Let’s learn how to treat it that way.