Menu Pricing Mistakes That Cost Restaurants Thousands

Your menu is more than a list of dishes, it’s a powerful sales tool. Yet many restaurants unknowingly leave money on the table because their pricing strategy isn’t intentional. Here are three common mistakes that are quietly hurting profitability:

1. Pricing Without Strategy
Too often, operators copy competitors prices or mark up dishes based solely on ingredient cost. This ignores customer psychology, perceived value, and market positioning. Your pricing should reflect the experience you deliver, not just cover costs.

2. Offering Too Many Low-Margin Items
A crowded menu overwhelms guests and strains your kitchen. Dishes that don’t move quickly tie up stock, increase waste, and drag down profits. Streamlining your menu to focus on high-margin, signature dishes simplifies operations and drives revenue.

3. Ignoring Menu Psychology
Simple tweaks like anchoring a high-priced item to make other dishes feel more reasonable can shift guest behaviour. Highlighting top sellers, using smart pricing, and designing a menu for upselling are just some strategies that increase spend per head without pressure.

The Bottom Line:
Your menu is a silent salesperson. With a few strategic adjustments, restaurants regularly see 10–15% higher revenue per cover.

Want a menu review for your venue? Contact Crème for a tailored audit.