menu pricing
-
Why Is My Restaurant Not Making Money (2026)
Why is my restaurant not making money with great reviews? Prices are too low and labor too high. Raise prices, close losing shifts, then fix food cost.
-
How to Handle All Flats Wing Orders (2026)
How to handle all flats wing orders: add a $2.00 sorting upcharge per order, discount leftover drumettes, or serve whole three-joint chicken wings.
-
Where Is the Limit with Free Add-Ons (2026)
Where is the limit with free add-ons: standard portions are included, one extra is free, and larger amounts convert into priced sides. See the food cost maths.
-
Why Unlimited Pizza Toppings Fail (2026)
Why unlimited pizza toppings fail: excess water ruins the dough and unpriced ingredients wipe out profit. See the food cost maths and portion rules.
-
Coke vs Pepsi for Restaurants (2026)
Coke vs Pepsi for restaurants: Coke sells itself, Pepsi usually offers more. Compare the price per drink after rebates, and get service terms in writing.
-
Restaurant Service Charge: What It Is and Should You Add One (2026)
A restaurant service charge is a mandatory fee you add to the bill. Here is how it differs from a tip, what the 2026 disclosure laws demand, and when adding one actually backfires.
-
Tax-Inclusive vs Tax-Exclusive Menu Pricing: Which Should You Use? (2026)
Should menu prices include tax or add it at the till? A 2026 guide to tax-inclusive vs tax-exclusive menu pricing — the rules, the math, and how to choose.
-
Nickel-and-Dime Restaurants: What Waiters Can Do About Awkward Upcharges (2026)
Hate dropping the check because of 99-cent sauces and surprise charges? Here's why nickel-and-dime pricing drives guests away, and what waiters, waitresses, and servers can actually do about it.
-
Charging for Extra Cups When Customers Split Drinks (2026)
Should you charge for an extra cup or refuse to split smoothies? Learn the smart way to handle cup-splitting requests, fix your drink sizes, and protect profit.