In a competitive market like Dubai, a few dirhams either way on each plate decides your month. Good pricing starts with knowing your true cost, then works outward.
A simple method
- Cost each dish from its recipe, including today’s supplier prices.
- Set the price to hit your target food cost % and cover service and VAT.
- Check the margin per dish, not just the price — a cheap-looking plate can be your best earner.
Engineer the menu
Use your reports to find high-margin, high-selling dishes and give them the spotlight with Featured and Recommended tags. Rework or retire the low-margin, slow movers.
