We put our menu items that don't have food costs that swing wildly on a printed menu, and our heavy protein/higher costs/swinging costs dishes on a "features" board. That way, when I do the order and get the invoice, I can adjust those prices accordingly. I do have one loss leader on the printed menu, but it's too late to do anything about it now, so I eat the 45% cost.
We recently switched waste pickup to a company who decided to undercut the others in town, and now they're all adjusting their prices down and calling us daily to come back kek
We put our menu items that don't have food costs that swing wildly on a printed menu, and our heavy protein/higher costs/swinging costs dishes on a "features" board. That way, when I do the order and get the invoice, I can adjust those prices accordingly. I do have one loss leader on the printed menu, but it's too late to do anything about it now, so I eat the 45% cost.
We recently switched waste pickup to a company who decided to undercut the others in town, and now they're all adjusting their prices down and calling us daily to come back kek