I’ve been calculating my menu prices using the cost per square inch. As I get bigger in size my price per square inch is going down. Should it be identical
across the board or do I need to really up the price of my bigger pizzas?
raise your price=maintain your margin
Typically your packaging and labor costs are not a direct correlation to size. Keeping this in mind it is pretty common to sell larger pizzas at a lower price per square inch. You still earn more money per pizza, just run a little higher food cost.