Service 01 of 04
Pricing & Revenue
Most independents price by habit or by matching the shop down the road. We rebuild the price list from the margin up, using your own numbers.
Set prices with evidence
We start with the margin on every line you sell. That shows the products losing money, the ones carrying the business, and the twenty or so items customers actually price check. Then we change prices in stages so trade does not dip while the margin moves.
How it runs
How a pricing review runs
Four to six weeks from the day we get your price list and a margin report.
Build the baseline
We take your product or menu list, supplier costs and sales mix, then work out the cash margin on every line you sell.
Find the sensitive lines
We separate the twenty or so items customers actually price check from the lines where a change passes unnoticed.
Rebuild the list
New prices set from margin rather than habit, staged in waves so trade does not dip while the change lands.
Roll it out
Shelf labels, menus and till files updated, with the team told what changed and why before it goes live.
Check it worked
Four weeks on we compare sales and margin against the baseline, then adjust any line that moved the wrong way.
What we look at
Where the margin usually hides
Product and plate costs
Every line costed from supplier prices, including the ones that have quietly gone underwater since the last increase.
The price checked lines
The handful of items customers use to judge whether you are expensive. These move differently from everything else.
Promotions and multibuys
Whether a deal brings in enough extra volume to pay for the margin it gives away.
Revenue mix
Which categories carry the business, and what happens to profit when the mix shifts.
Customer economics
What an average basket or cover is worth, and which changes lift it without costing you trade.
We do not set your prices for you. We show the numbers, recommend the changes and the order to make them in, and you decide what goes on the shelf.
What you get
Three things land on your desk
The margin map
Every line ranked by cash margin and by volume, so you can see which products are paying the rent.
A staged price list
What changes, by how much, and in what order. Written so a manager can load it without you.
A weekly one pager
The six numbers worth watching, in a format your till or EPOS already produces.
Send us a price list and a margin report.
We will come back with the three lines we would change first and what we think they are worth.