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If one beautiful hand dived scallop cost the chef £3.50 for his dish . What do you feel would be a sensible asking price on a menu ( please answer if your not in the industry) ....
I would just like to thank you all for replying .. it is extremely useful and interesting the answers on here .. the purpose was just an insight for myself to try and understand the perception on pricing. 3.50 is a very reasonable price for one medium to large hand dived scallop
I personally always want to give the customer the best quality ingredient possible regardless of the Venu or the meal time ...
And regardles of the Venu or the meal time or weather it be a bespoke dining experience or a casual dining experiance the best scallop will be around this price to buy in Current market value (hand dived ,medium -large )
Now the interesting part.. (as long as no plates smash and people don’t wander off with a teaspoon. As long as no kit needs repairing and no staff get sick and need cover etc etc ) We will aim for 10% profit on turnover (never reached ) !
To get 10% (
please lord) the cost of the scallop would have to be as close to 25% of the final price you lot have to pay ! So x your 3.50 by 4 and that would be the price ... (give or take the scallop) t. Any other ingredient that goes on the plate has to be costed the same .
please lord) the cost of the scallop would have to be as close to 25% of the final price you lot have to pay ! So x your 3.50 by 4 and that would be the price ... (give or take the scallop) t. Any other ingredient that goes on the plate has to be costed the same .
So say 14 quid for one scallop without anything else on the plate ... 20% goes on VAT £2.80 and is restaurants can’t claim that back as there is no VAT on the fresh food we buy ... then we take our 1.40 (as long as no one robs a studio William teaspoon)
The rest pays our team bills and the ingrediant ..
I apologise for my punctuation, grammar and spelling .. but I’m a cook I live cooking xxx thank you all
