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Pricing Strategy

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Submitted By regg74
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Starting any business can be very hectic, in most cases, it proves to be an uphill task especially when one is trying an idea for the fast time. Therefore with this thought in mind, I chose to adopt the upscale casual kind of restaurant, due to the diversity of the customers it is designed to serve and most importantly the location which at the city center. The restaurant will bring value to the clientele in that there is going to be a wide variety of delicacies to choose from, the idea is to bring the best dishes from most parts worldwide. The value addition does not stop there, there is going to be adequate staff to cater for the large number of customers expected. This will help to ensure that the customers will not have to wait longer than their meal takes to prepare, hence maximum customer service is ensured. The restaurant is set to benefit the common or the average citizen, which is to mean that prices will be set in a way that they are affordable to that target group. The prices in this kind of restaurant are always medium and this restaurant is no exception. I have adopted a cost-plus pricing strategy to cater for all the dishes to be included in the menu which I found to be the best and one I will be guaranteed of profits (Smith, 2012).
This pricing policy is the best because before coming up with the final price for a unit of output, it takes into account various overhead costs such as the rent, wages for the staff and the power used in the rooms. The strategy also considers the profit margins which ensures the restaurant is kept in operation (Smith, 2012). The percentage of the cost and the margins will be combined in order to give a comprehensive percentage that will be used to determine the price of every food item to be sold. This policy also is beneficial to customers because it ensures that they are not exploited and that the business remains

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