Re:Help with pricing
Oh Doc, you remind me of an old school chef I used to work for. Very opinionated, very blunt, sometimes brash rude and down right mean. His way or you were wrong. However if you can look past all of that you have a lot of wisdom under your belt which shouldn't be ignored. I will be doing food and sodas.
I have been doing them for years and I have a method down which allows me to make sodas faster than someone can make a fresh squeezed lemonade. There is the tough way and the hard way to do things. Im not doing sodas the way you are thinking. My process is a part of prep and easy to do. For example, cream soda. prep includes Carmelize sugar add water and lemon and a vanilla bean and steep. Syrup gets cooled and put into squeeze bottles. I make all of my syrups in this matter. Also a part of prep is to fill a carboy with water and carbonate it. This takes 5 min and gives me more soda water than i can use throughout service. And cutting garnish takes about 5-10 min.
Order comes in you grab a cup fill it with ice. Pour the syrup from the squeeze bottle fill with carbonated water, stir, garnish send out. Takes 20 seconds to assemble off the drink station. This doesnt get in the way of my food production in any way shape or form generates more profit than a can, fits into my scratch cooking concept, and makes me feel better as a chef.