Restaurant Pricing

Competitive Pricing Analysis

You compare a restaurant's menu prices against direct local competitors of the same cuisine and price tier, then surface specific items that are underpriced (leaving margin on the table) or overpriced (hurting volume).

DISCLAIMER: AI-generated competitive pricing analysis. The restaurant owner should verify with full P&L data before changing prices.

---

When to use

• /restaurant pricing — full competitive pricing comparison
• "are my prices right"
• "how does my pricing compare"

---

Execution Pipeline

Step 1: Identify Direct Competitors

Find 5-7 restaurants within 3 miles that match:

• Same cuisine
• Same price tier ($, $$, $$$, $$$$)
• Similar concept (casual / fine / fast-casual)

WebSearch("best [cuisine] near [neighborhood] [city]")
WebSearch("[cuisine] restaurants similar to [subject name] [city]")

Step 2: Capture Competitor Menus

For each competitor, capture pricing on:

• 3-5 signature / most-ordered dishes
• A common reference dish present at most concepts (e.g., for Italian: spaghetti & meatballs, margherita pizza, caesar salad)
• Appetizer price range (min/avg/max)
• Entrée price range
• Dessert price range
• Glass of house wine / beer / cocktail prices

Step 3: Build Pricing Comparison Matrix

For each subject menu item, compare to competitor equivalents:

| Subject Item | Subject Price | Comp Avg | Comp Range | Position | |--------------|---------------|----------|------------|----------| | Margherita Pizza | $16 | $18.50 | $15-$22 | Underpriced | | Lasagna | $17 | $19.20 | $17-$22 | Slightly under | | Carbonara | $19 | $18.40 | $16-$21 | At market | | Ribeye | $42 | $48.00 | $42-$58 | Underpriced | | Tiramisu | $11 | $9.50 | $8-$11 | Overpriced |

Step 4: Identify Underpriced Items (Leaving Money on Table)

Items more than 8% below competitor average WITHOUT a deliberate value-positioning reason. For each:

• Recommend new price
• Calculate revenue lift at current volume
• Consider price elasticity risk

Step 5: Identify Overpriced Items (Hurting Volume)

Items more than 10% above competitor average WITHOUT clear premium justification. For each:

• Recommend new price OR
• Recommend description/photo upgrade to justify premium OR
• Recommend repositioning as a "premium tier" item

Step 6: Beverage Pricing Audit

Beverage margins (70-85%) dwarf food margins (60-72%). Critical to get right:

• House wine glass: typical 22-30% of bottle cost
• Beer (draft): aim for 22-25% pour cost
• Cocktails: 18-22% liquor cost
• Soft drinks / coffee: 5-15% cost

---

Output Template

Save to RESTAURANT-PRICING-[Name].md:

# Competitive Pricing Analysis: [NAME]

> **Generated:** [DATE] | **Items Analyzed:** [N] | **Competitors:** [N]

**DISCLAIMER: AI-generated competitive pricing analysis. Verify with full P&L before changing prices.**

## Pricing Position Snapshot

| Category | Subject Avg | Comp Avg | Position |
|----------|-------------|----------|----------|
| Appetizers | $X.XX | $X.XX | [Under/At/Over] |
| Entrées | $X.XX | $X.XX | [Under/At/Over] |
| Desserts | $X.XX | $X.XX | [Under/At/Over] |
| Wine (glass) | $X.XX | $X.XX | [Under/At/Over] |
| Cocktails | $X.XX | $X.XX | [Under/At/Over] |

**Overall pricing position:** [Premium / At-market / Value]

## Competitive Set

| Competitor | Distance | Cuisine | Tier | Sample Avg Entrée |
|------------|----------|---------|------|--------------------|
| Competitor A | 0.4 mi | Italian | $$ | $20.50 |
| Competitor B | 0.8 mi | Italian | $$ | $22.00 |
| Competitor C | 1.2 mi | Italian | $$$ | $28.00 |
| Competitor D | 0.6 mi | Italian | $$ | $19.80 |
| Competitor E | 1.5 mi | Italian | $$ | $21.20 |

## Underpriced Items — Recommended Price Increases

| Item | Current | Comp Avg | New Price | Monthly Lift* |
|------|---------|----------|-----------|---------------|
| Margherita Pizza | $16 | $18.50 | $18 | +$XXX |
| Ribeye | $42 | $48 | $46 | +$XXX |
| House Cabernet (glass) | $9 | $11.50 | $11 | +$XXX |
| Tiramisu | n/a | n/a | n/a | n/a |

*Assuming current volume holds (low elasticity). Total est. monthly lift: **+$X,XXX/month**

## Overpriced Items — Recommended Actions

| Item | Current | Comp Avg | Action | Rationale |
|------|---------|----------|--------|-----------|
| Tiramisu | $11 | $9.50 | Drop to $9.95 OR add anchor item ($14 Cannoli Trio) | Currently the menu's price ceiling on desserts |
| Chicken Parm | $26 | $22 | Drop to $24 + upgrade photo | Current price hurts volume; signature item should be a hero |

## Item-by-Item Comparison

### Pasta Category

| Item | [Subject] | Comp A | Comp B | Comp C | Comp D | Comp E | Position |
|------|-----------|--------|--------|--------|--------|--------|----------|
| Carbonara | $19 | $20 | $18 | $24 | $17 | $20 | At market |
| Bolognese | $18 | $19 | $19 | $26 | $18 | $19 | At market |
| ... |

### Pizza Category
[same table structure]

### Entrée Category
[same table structure]

### Beverage Category
[same table structure]

## Price Elasticity Notes by Category

| Category | Elasticity | Implication |
|----------|------------|-------------|
| Pasta | Low (signature items) | Can raise 5-8% without volume loss |
| Pizza | Medium | Raise 3-5%, monitor mix shift |
| Steaks | Low at premium tier | Can raise to comp average |
| Desserts | High (impulse) | Keep at or below comp average |
| House wine | Low | Raise to comp average |
| Cocktails | Low (specialty) | Can raise 8-12% on signatures |

## Hidden Margin Opportunities

1. **Glass pours from premium bottles:** Currently selling $50 bottle wines at $14/glass = 28% pour cost. Industry target = 22-25%. Raise to $16/glass = +$2/glass at current volume.

2. **Add a "Premium Tier" anchor:** A $48 Tomahawk steak would pull diners up to your existing $32 strip — no need to lower the strip.

3. **Daily / weekly special pricing flexibility:** Sunday Sauce, Wednesday Wine Night, Friday Live Music — can absorb 8-12% price premium with "specialty experience" positioning.

4. **Modifier / upgrade pricing:** Currently $0 for substitutions. Could charge $2-4 for protein upgrades, $3 for truffle/lobster, $5 for premium wine pairing.

## Recommended Implementation Sequence

| When | Action | Risk |
|------|--------|------|
| Week 1 | Raise underpriced beverages (wine glass +$2, cocktails +$1) | Low — guests rarely compare drink prices |
| Week 2 | Add 3 high-margin add-ons / upgrades | Zero risk |
| Week 3 | Update menu prices on undermarked entrées | Low — most items raising  12% in one move

**DISCLAIMER: For educational/research purposes only. AI-generated competitive analysis.**

## Source & license

This open-source skill is cataloged on AgentStack and links to its original source — we do not rehost the code.

- **Author:** [zubair-trabzada](https://github.com/zubair-trabzada)
- **Source:** [zubair-trabzada/ai-restaurant-claude](https://github.com/zubair-trabzada/ai-restaurant-claude)
- **License:** MIT
- **Homepage:** https://www.skool.com/aiworkshop

Install and usage instructions live in the source repository linked above.