PRICES

[Innkeeper]

Agree with the Buckmeister. That was exactly what we recommended when in the business. The only variation came with high end stuff. Once the doubling wholesale got above $10 in markup (talking about $10 - $15 entrees, and most wines around the same price), we kept the markup at $10. We found this moved the inventory on the high end stuff (usually bubbly) moving, and picked up ten bucks on tab that wouldn't have been there. This can be extrapolated to fit the price points in any restaurant. Was recently in a restaurant where we would have been happy with a $25 fixed markup on high end stuff.