Pricing
T
he
word "menu" conjures up images of a restaurant –
specifically, of a list of items available at a restaurant. A menu
might consist of single items, or may be combinations of items. A
customer may choose any single item or items on the menu or may elect
to purchase a pre-set combination. Prices for each item or
combination are clearly indicated, allowing the patron to choose a
meal based on a balance between desire and financial ability. A
patron can make tradeoffs among different choices on the menu based
on the prices and the relative satisfaction he/she would get from
those choices.A Price Menu assists salespeople in helping a
prospective buyer to assess the different levels of value that might
be gained from different offerings. By clearly identifying the value
of the various offerings on the Price Menu to the buyer, the
salesperson help the customer make informed choices based on the
prices charged and the value actually delivered.Like a restaurant
menu, a Price Menu can specify any criteria that would determine who
may and who may not purchase particular offerings. In so doing, the
Price Menu help a company erect barriers between its various customer
segments, so as to avoid customers from one segment purchasing at
more favorable prices offered to another segment.
A
t
a restaurant, the price of the dish may reflect the cost of the
ingredients, but those costs make up only a small fraction of the
price. We know that we also contribute toward the restaurant’s many
direct and indirect costs, including real estate, electricity,
labour, licence fees, decor, and more. In restaurant budgeting terms,
the portion that food takes up in the cost of running a restaurant is
quite simply called “food cost”. High food cost is something that
chefs flaunt. As food costs go, that is a very high proportion for a
fine dining restaurant and could mean great food but also low
profitability. Our restaurant's food cost should ideally top out at
30 per cent for profitability.
Promotion
Inventory turnover depends on the sales, and sales related to promotion. Promotion is the main place role in making profit, while advertisement helps to sales. There, we will focus on the promotion. It is expected that we will not have luck of advertisement because such big projects will make automatically popularity amount people. Furthermore, it will lead higher number of customers in the first year. However, marketing does not exist without promotion and that is why will make a big discount and for first customers. Our chef can prepare not only Kazakh cuisine, but also a variety of cuisines as well as hot meals and sweet desserts, and sometimes we will have shares for a certain time, you can dishes from other countries. Thus, our first customers will be in the membership of our restaurant. This strategy will changes from first customers to the regular. Our promotion divided into 3 sections:
The Internet public relations is will help us to untwist our restaurant on the highest level because now we live in an eyelid where everything is very developed, especially we want to acquaint all with our Kazakh cuisine.
Newspapers - Presently every second reads the newspaper to be to a course of all latest news, thus we can let to them know about opening of our new restaurant.
Radio – nowadays, many people driving and listening the radio. That is why we will publish our restaurant to radio. To promoting people to go to restaurant.
Sales Forecast
Our
project requires a large number of investments. And the first
question which occurs where we can receive such big investments? In a
problem always there is a response. And we found the response in it
this question. As we know that in any bank there are many types of
loans. Thus they can grant us the good loan with a good interest
rate. At the beginning it will be really heavy to us to extinguish
the credit. But we expect that that every month, to us there will be
everything easier and easier to extinguish it. I hope that the bank
will agree to give out the credit in a large sum despite all possible
outcomes. The single warranty for them this that, at present there
wasn’t such restaurant in Malaysia similar to ours.
Exit Strategy
How to avoid the fact that the loss did not go in and close the business?