How They Come Up With Restaurant Menu Prices
We all go out to eat, some more than others. But did you ever consider what goes into deciding on restaurant menu prices? There are two different factors that primarily influence pricing of various restaurant items. One of these is very objective in that the markup in prices is quite obvious. The other factor has some objective pricing, but much of it is determined by very subjective decisions. Read on to find out how your favorite restaurant decides on their menu prices. Direct Costs or Ingredients You probably aren’t surprised that this is one of the main factors in restaurant menu prices. Of course the ingredients that are used to make a dish play a direct role in the final price of that dish. When pricing a menu item a restaurant owner will typically multiply the cost of ingredients by 2-3 times as a starting point, but they also factor in other aspects of the ingredients such as: Portion size: It’s very important to restaurants to keep portion sizes consistent, otherwise they have no real idea how much they are spending on an individual dish. That’s why they use recipes and often weigh ingredients. Seasonal Ingredients: Because seasonal ingredients have different costs at different times of the year they may be difficult to factor in to a menu price. For example, most fresh fruits are cheaper in the summer when they can be sourced locally. Restaurant owners may choose to use the higher non-seasonal price for their normal menu, and then simply run specials on items that are considered in-season. Indirect Costs or Pretty much Everything Else In addition to the ingredients there are a lot of other things that go into making a restaurant dish. These are all considered indirect costs and include the following: Labor: It takes a number of cooks, servers, busboys, dishwashers and managers to run a restaurant effectively. All of this labor costs money and this needs to be factored into the cost of the dishes served at the restaurant. Utilities and Rent: Unless the restaurant owner owns the building the restaurant is in outright he is paying either a mortgage or rent. Additionally he will be paying for electricity, water, sanitation, and other maintenance related charges. Level of Service: This ties in with the labor costs. A fine dining restaurant will often have more staff than a fast food restaurant, but more importantly the staff at a fine dining restaurant is typically paid a higher wage as skilled labor. Competition: Good restaurant owners take the time to scout their competition and see what they are charging. They may choose to price under their competition to position themselves as a value choice, or they might choose to price their menu items higher to give the impression that they have better quality.
Basic Guide To Moscow Charter Flight
Booking a chartered flight is the most convenient way to travel to and from Moscow. Flying by charter differs from scheduled aviation in a number of ways; it is synonymous with efficiency, privacy and flexibility. Whether you are a corporate executive planning to visit Moscow on business or holidaymaker, you are sure to love the exclusivity, freedom and efficiency of Moscow charter flight. Scheduled airlines often entail hub-and-spoke routes, delays and several in-transit stops. Having a fleet of aircraft at your disposal comes with enormous benefits for both business and leisure travelers. With charter flights, you have the luxury of choosing the type of aircraft, enjoy additional on-board amenities in addition to flying where and when you want. Moscow offers a selection of three major airports, including Domodedovo, Sheremetyevo and Vnukovo international airports. The city is also home to a number of smaller airports: Ramenskoye, Myachkovo and Ostafyevo airports. Selecting the ideal jet With a private Moscow charter flight, you can avoid long queues at the major airports by speeding though security checkpoints. Operators offer different types of aircraft, including light and mid-size jets. Light jets are an economical option while mid-size variants provide more space and amenities. Opting for larger passenger aircraft allows you to enjoy more headroom and they are ideal for longer distances. A light Lear, turboprop or Cessna jet is well suited for shorter distances to and from Moscow. Some operators offer large jets with amenities designed to cater for high-flying business executives. The jets allow you to conduct business mid-flight and also travel in larger groups. Leading charter companies conduct extensive background checks on flight crew to ensure safety and professionalism. The aircraft fleet undergoes regular auditing and inspections using world renowned Wyvern and ARGUS safety evaluation systems. Flight considerations Some of the factors that determine the right type of aircraft include space requirements, price and range. The average charter jet, from turboprops to wide-bodied jets can fit six to twenty-five passengers comfortably. Some jets come with luxurious living room style layout. Longer trips may require amenities that allow passengers to lie down for a mid-flight nap. Luggage also plays an important role in determining suitability. Mid-size and larger aircraft have the capacity to handle bulky luggage. Although a light jet is a cost-effective option; it may require refueling stops on long flights, which extends travel time to or from Moscow. It is common practice to upgrade to a bigger aircraft when flight time is extended by three or more hours due to refueling stops. Flight destination is also a vital consideration because runway lengths determine suitability of an aircraft. Smaller airports generally feature shorter runways, which makes it difficult or impossible for larger aircraft to land. Moscow offers up to 19 smaller airports.