Page 70 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 70
Sandwich Management
One of the most important administrative responsibilities of every res-
taurant is the pricing of its products. The prices of restaurant services di-
rectly effect a bigger or smaller volume of sales and consequently on lower
or higher income, revenue and profit. Successful pricing is the goal of every
catering company. The method for calculating prices is calculated price I or
narrowed calculative price, which concerns indirect costs of every product
(Figure 11, Figure 12) or service. For simple dishes, indirect costs equal to
the purchase value of the dish. Alternatively, for the calculations of com-
posed dishes we separate between calculations for an individual dish and
joint calculations. For calculations of a single dish we calculate direct costs
for one portion.
When calculating the costs of composed dishes with regards to the
dish, firstly we calculate all direct costs (Figure 9) for the entire volume of
70 the prepared dish. Only after that do we calculate the calculative price for
each single portion. There are three basic models for setting up price, and
even then there are variations. These methods are ways of pricing the cost,
method of pricing the mark-up and the method of pricing relative to our
competition.
Figure 11: Calculation of sandwiches – calculative price I and method of margin/mark-up.
Source: Own source 2014.
Calculation of direct costs are presented in the pictures above and be-
low. The numbers in the tables indicate calculations of cost of baguettes,
spreads, and sandwiches. The method of mark-up (or margin) is based on
One of the most important administrative responsibilities of every res-
taurant is the pricing of its products. The prices of restaurant services di-
rectly effect a bigger or smaller volume of sales and consequently on lower
or higher income, revenue and profit. Successful pricing is the goal of every
catering company. The method for calculating prices is calculated price I or
narrowed calculative price, which concerns indirect costs of every product
(Figure 11, Figure 12) or service. For simple dishes, indirect costs equal to
the purchase value of the dish. Alternatively, for the calculations of com-
posed dishes we separate between calculations for an individual dish and
joint calculations. For calculations of a single dish we calculate direct costs
for one portion.
When calculating the costs of composed dishes with regards to the
dish, firstly we calculate all direct costs (Figure 9) for the entire volume of
70 the prepared dish. Only after that do we calculate the calculative price for
each single portion. There are three basic models for setting up price, and
even then there are variations. These methods are ways of pricing the cost,
method of pricing the mark-up and the method of pricing relative to our
competition.
Figure 11: Calculation of sandwiches – calculative price I and method of margin/mark-up.
Source: Own source 2014.
Calculation of direct costs are presented in the pictures above and be-
low. The numbers in the tables indicate calculations of cost of baguettes,
spreads, and sandwiches. The method of mark-up (or margin) is based on
