Bean pops also have a new design
How are you all doing these days, struggling with blurry vision and facing those hated bills and receipts?
Well, we recently (May 5th) revised our menu and prices, but I had a vague memory of the feelings and thoughts we had when we revised our prices three years ago, and what we were thinking at the time, so I thought it would be a good idea to keep a memo for ourselves when there are relatively major changes, so I decided to write it down.
We look forward to your continued support.
Raw material prices are rising more than expected...
When it came to revising the menu this time, ChatGPT, who is good friends with the owner, knows most of our menu items, so I casually asked him, "Chappy, please tell me the rate at which the prices of our main ingredients have increased since the last menu revision (in 2022)."
Then...
Green coffee beans: 170%
Cocoa beans: 380%
Cheese: 120%-130% (Mascarpone 150%)
Olive oil: 210%
Eggs: 160%
Wheat flour: 160%
Rice: 128% to 164% (ours is about double)
Butter: 130-140%
Sugar: 150-170%
etc ..
The results were better than I expected. It was amazing and surprising.
It was three years ago, so it's not like a little bit of dust adds up to a mountain...it's more like a pile of dust now.
The rate of increase was so fast it was almost eye-popping. I think my eyes actually popped out.
I feel like prices are rising in my everyday life, but when I think about it, it seems like someone is bearing the burden. I take my hat off to supermarkets and restaurants around the world.
The direction of menu revision
When I looked at the cost calculations for the menu and the cost increase rate as data, the first thing that came to mind was that coffee beans, cocoa beans, and rice had reached their limits.
However, cheese and other ingredients seem a bit difficult, but maybe they can still be made...?
Coffee beans and in-store drinks are marked up by the cost price, while food prices remain the same to a certain extentI think I'll go with something like that.
As a result, we will not return to the previous cost ratio.If you consider the cost rate, "the price increase will be psychologically unacceptable."It seems that way. It may just be the result of leaving the revision unattended for three years.
But, if you convert 170% to the cost rate and add it on, what will the price be?
Add to this the rising costs of utilities and labor costs, and you have a tough problem.
I think every store struggles with balancing cost rates and value for money.
Menu changes
Many customers order at our restaurant without looking at the menu, so some people might not notice unless we tell them.
- There have been some slight changes to the composition, such as the position of the affogato.
・Toast with seasonal homemade jam has been added to our breakfast menu
・The composition of the 4-cheese toast has changed (smoked cheese has been added)
・We've added more blue cheese toast (personal preference)
・Cold Caponata Toast has been added to our lunch set
・We have resumed the menu of alcoholic coffees.
It's like that.
I know that from now on I'll need to review things more frequently, but there are a ton of things to correct, such as the web menu, in-store POP, paper menu, online shop, and other information like Google, so it's going to be difficult unless I'm prepared to think, "Oh, hey, that's it!" and set aside time.
This work isn't finished yet...
It's going to be a bit hectic until things calm down, but thank you for your cooperation.
