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Post by lagenda on Jun 14, 2008 16:14:18 GMT
Can anybody pleas advise me on this? Perhaps someone in the food and hospitality business. A friend in Malaysia is opening a café. He asked me what would be a reasonable and fair mark-up on his cakes, pies and pastry. I need to know this too because when I get back there in August I am pretty sure that he is going to ask me to do the baking, which is something I do in my spare time. What do you think is reasonable as an added percentage on top of the cost of the ingredients and gas. I must admit I have no idea and that it very much depends what sort of venue you are eating out in. The café I am talking about will be just a low key low price café cum tea shop catering for local people a few passing tourists. Any answers would be greatly appreciated. Thank you.
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Post by lagenda on Jun 14, 2008 16:58:10 GMT
I have just come across this on a catering website.
If you buy ready-to-serve items (such as muffins, bagels, or frozen desserts), doubling your cost is usually sufficient.
If you or your staff must prepare the item, multiply the cost of the ingredients by three or four (depending upon what your competition charges for similar items).
Talking of mark ups. Aren't some of the mark ups on wine in restaurants outrageous?
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Post by PeterL on Jun 14, 2008 17:19:21 GMT
If it were me I would look at other similar establishments and see what their prices are and undercut them while still making a profit If that was not possible then I would look at ways of making my café more attractive so that the customers prefer to come to me rather than go to them
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Post by lagenda on Jun 14, 2008 18:18:33 GMT
Good advice. Thank you.
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