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today im thinking about pricing your catering menu two things i wanted to talk about first the items on your catering menu do not have to be equal to in size or in price to the items on your takeout menu because catering is a business to business transaction and service is a huge piece of it and convenience the demands that are driving that market allow for you to charge differently for that service channel the second thing i want to say is its important for you to monitor the volume of your products my recommendation would be pick your highest volume items tomorrow and raise every one of them by at least one dollar in catering thats my advice [Music]