Just got a tough piece of feedback that changed my menu pricing

I run a taco truck in Austin and a customer told me my $12 birria plate was way too expensive for the portion size. They were right - I was serving maybe 3 ounces of meat. I dropped the price to $9 and bumped the meat to 5 ounces, and now I'm selling three times as many plates per lunch run. Has anyone else adjusted their prices based on direct customer feedback like that?

2 comments

2 Comments

dakotab1314d ago

Wait, did you run the numbers on food cost percentage after that change?

margaret9914d ago

@dakotab13 wait you didn't run them first? Isn't that a basic step with this startup cost?