I am helping a local restraunt put together their drink menus, and now they are asking me to help them with pricing. I am familiar with local drink prices, but I am not familiar on the correspondence between drink price and percent mark-up of the product. When you set up the drink prices do you look at cost, how much is used per drink, and then determine price by amount of profit desired, or is there a set percent that most of you go by?
Also, what are drink prices like at your venues? How much for a single, double, mixed drinks (premium/wells)? I just need to get an idea so I can go to them with some idea of what they need.