Back-to-school season changes traffic patterns fast. Lunch windows get tighter, and value expectations get stronger.
Quick Summary
- Build specials from items with stable prep and strong margin
- Limit discount windows to specific hours (11 AM-1:30 PM)
- Use combos instead of blanket percentage discounts
- Track lunch special profit by hour
This guide helps you price lunch specials that feel affordable but still protect your margin.
Design Value Items, Not Cheap Copies
Do not discount your best full-size items blindly. Build lunch specials that are efficient by design:
- Smaller protein portions
- Shared prep ingredients
- Fewer modification options
This keeps service quick and waste lower.
Lunch Special Pricing Formula
Lunch special price = (Food + Packaging + Labor share + Waste) / Target food cost %Then test if the item lifts add-on sales (drinks, sides, dessert).
Example: Student Combo (Example Numbers)
- Main item: $2.30
- Side: $0.95
- Drink: $0.70
- Packaging: $0.35
- Labor/waste share: $1.10
- Total cost: $5.40
Target food cost: 35%
$5.40 / 0.35 = $15.43A $15.49 combo can work better than a $12 offer that burns margin.
Time-Window Strategy
- 11:00 to 1:30: premium lunch special
- 1:30 to 3:00: lower-traffic student window
Time windows let you control labor and demand.
Local Data Check (US)
Use district calendar dates and local traffic patterns to plan launch timing. The Bureau of Labor Statistics can help track wage pressure that affects lunch labor cost.
Do This Now
- List 3-5 lunch special items (use items with stable prep)
- Calculate the cost of each combo (main, side, drink, packaging)
- Divide combo cost by 0.36 to find your menu price at 36% food cost
- Set time windows (11 AM-1:30 PM for premium, 1:30-3 PM for student)
- Identify upsells (dessert, upgrade side, premium drink)
- Track lunch special profit by hour for first month
Back-to-school pricing works when value is structured, not random. KitchenCost helps you test lunch specials and protect margin in busy school seasons.