Pizza Today - July 2022 - 12

MIKE'S MONTHLY TIP
MIKE BAUSCH
pino chicken skewers and rice, and it was
incredible. Just " out of this world " incredible.
His failure was that he sold one
skewer of chicken with one side of rice for
under $5. Th at was never enough to feed
me, and I would order three skewers and
two rice sides, basically the size of something
you would get at Chipotle
today. My ticket would be around $13,
but I was the anomaly, the outlier; most
people bought one skewer and one rice
because that's what was on the menu.
When I said this to my friend, the owner,
he said: " Well, that's how they sell it in
the Philippines. So that's how I'm selling
it here. " His restaurant eventually closed.
If he had sold four skewers or a skewer
combo pack, a place like that could have
gotten to a better price point with a
higher likelihood of success.
Th e lesson here is that it's time to focus
The Quantity Game
for Yield Gains
T
here's a fi ve-alarm fi re going on
right now with commodities.
Every recipe item is crazy-expensive.
Customers are spending money right
now, but it doesn't matter when the actual
yield or profi t margin has never been
tighter. We are gearing up for a recession;
you need to get ready and price smart.
Getting food cost right is only one aspect
of the game. A solid pricing strategy that's
extraordinarily robust and thought out is
the only way to maximize ticket value and
profi t from the transaction.
So, the basics of pricing out your menu
are: Food Cost, Comparable menus and
pricing sizzle. Th at means fi nding the
food cost and then price it accordingly.
If you want a 25-percent food cost and
it costs $2.50 to make your pie, you need
to charge at least $10. But if the average
comparable price is more like $12, you
could go up to match that price a little
below or above. If you add the sizzle of
marketing correctly, you can even sell it
above that. Th ese are the costing basics I
have covered before.
But in this insane commodities world
we're in now, you have to look at other
things to get actual yield. I had a friend
who owned a restaurant that sold Filion
combinations and packages to get
people to a higher price point and couple
it with side items. Give the customer
the feeling of a deal while getting them
to purchase more. Th is isn't an option
anymore; at this point, it's a mandate. Th e
pricing strategy on your sides needs to
be tight. Wings are a great example. Th e
debate with insane wing prices is to go to
a smaller wing that's more aff ordable, or if
you love the size wing that you're at, how
do you get more profi t for it? Maybe less
quantity before choosing to raise the price.
It will take an excel spreadsheet to
know for sure; if you aren't trying diff erent
variations of quantity and sales cost, you
are messing up. Find the size you can
make the most profi t at, decide the
appropriate quantity for the price, and
then combo it out to make maximum
yield gains. If you sell by the slice, turning
a six-cut slice into an eight-cut slice
immediately gives you 33 percent more
product to sell for no new cost. Th at's the
QTY game, and it's for sure worth your
time to do a two-hour refresh evaluation
to see where you are missing opportunities
for revenue yield gain.
MIKE BAUSCH is the owner of Andolini's Pizzeria in Tulsa, Oklahoma. Instagram: @mikeybausch
12 / PIZZATODAY.COM / JULY 2022
https://www.instagram.com/mikeybausch/ http://www.PIZZATODAY.COM

Pizza Today - July 2022

Table of Contents for the Digital Edition of Pizza Today - July 2022

Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
On Deck
Knead to Know
Destination
Makeline Efficiency
Consistency Through Turnover
St. Louis Style Pizza
Summer Cocktails
Inflation Tactics
Rising Stars
Product Showcase
Pizza Today/Yellow Pages
The Marketplace
Reader's Resource
Expo Spotlight
Pizza Today - July 2022 - CT1
Pizza Today - July 2022 - CT2
Pizza Today - July 2022 - Cover1
Pizza Today - July 2022 - Cover2
Pizza Today - July 2022 - Commentary
Pizza Today - July 2022 - 4
Pizza Today - July 2022 - 5
Pizza Today - July 2022 - 6
Pizza Today - July 2022 - 7
Pizza Today - July 2022 - Digital
Pizza Today - July 2022 - 9
Pizza Today - July 2022 - Conversation
Pizza Today - July 2022 - 11
Pizza Today - July 2022 - Mike's Monthly Tip
Pizza Today - July 2022 - 13
Pizza Today - July 2022 - Man on the Street
Pizza Today - July 2022 - 15
Pizza Today - July 2022 - Building Blocks
Pizza Today - July 2022 - 17
Pizza Today - July 2022 - On Deck
Pizza Today - July 2022 - 19
Pizza Today - July 2022 - Knead to Know
Pizza Today - July 2022 - 21
Pizza Today - July 2022 - 22
Pizza Today - July 2022 - 23
Pizza Today - July 2022 - Destination
Pizza Today - July 2022 - 25
Pizza Today - July 2022 - Makeline Efficiency
Pizza Today - July 2022 - 27
Pizza Today - July 2022 - 28
Pizza Today - July 2022 - 29
Pizza Today - July 2022 - Consistency Through Turnover
Pizza Today - July 2022 - 31
Pizza Today - July 2022 - 32
Pizza Today - July 2022 - 33
Pizza Today - July 2022 - St. Louis Style Pizza
Pizza Today - July 2022 - 35
Pizza Today - July 2022 - 36
Pizza Today - July 2022 - 37
Pizza Today - July 2022 - Summer Cocktails
Pizza Today - July 2022 - 39
Pizza Today - July 2022 - Inflation Tactics
Pizza Today - July 2022 - 41
Pizza Today - July 2022 - Rising Stars
Pizza Today - July 2022 - 43
Pizza Today - July 2022 - 44
Pizza Today - July 2022 - 45
Pizza Today - July 2022 - 46
Pizza Today - July 2022 - 47
Pizza Today - July 2022 - 48
Pizza Today - July 2022 - 49
Pizza Today - July 2022 - Product Showcase
Pizza Today - July 2022 - 51
Pizza Today - July 2022 - Pizza Today/Yellow Pages
Pizza Today - July 2022 - 53
Pizza Today - July 2022 - 54
Pizza Today - July 2022 - 55
Pizza Today - July 2022 - 56
Pizza Today - July 2022 - The Marketplace
Pizza Today - July 2022 - 58
Pizza Today - July 2022 - 59
Pizza Today - July 2022 - 60
Pizza Today - July 2022 - 61
Pizza Today - July 2022 - 62
Pizza Today - July 2022 - 63
Pizza Today - July 2022 - 64
Pizza Today - July 2022 - Reader's Resource
Pizza Today - July 2022 - Expo Spotlight
Pizza Today - July 2022 - Cover3
Pizza Today - July 2022 - Cover4
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