- Nov 17, 2011
I'm helping to open a new coffee shop and am having trouble pricing the drink menu. I'm more of a food service guy than coffee. I know how to price a food menu, calculate food cost, build an appealing menu, etc. But I have no idea how coffee menus are priced. Lattes, cappuccino, regular coffee, and I never understood how people make money on the flavor syrups (add vanilla for $0.30?). How many shots per drink? Some people think 3 or 4 in a large (20) is too much coffee, others act like you're cheating them with a two shot. Frappes?! Fuhgedaboudit! The price difference between soy/almond and regular milk is not that big, why do we charge more? Any help you guys could offer would be greatly appreciated. I've already worked my brain to a swollen state figuring out the food menu (the owners are Ethiopian and while they are very nice people, the language barrier makes even the simplest conversation excruciating at times) and I need all the advice I can get.