Our legal team says all-in pricing kicks in on March 15, so I’m reworking proposals to bake the 23% service charge and 8.875% tax into the per-guest rate — clean numbers on the first page, no asterisks. For those who’ve switched, how did it affect guest perception and upsells at the tasting?
We switched in January and the biggest lift came from printing tasting menus with every upgrade shown as an all‑in per‑guest add (e.g., bar premium +$18 with the 23%+8.875% already baked in) so it matches your “clean numbers on the first page, no asterisks”. Small caveat: we added a one‑line note that the service charge isn’t a gratuity to avoid assumptions, and when we rounded to $195 per guest for a March 15 rollout, pushback dropped.
Switching to all-in pricing can definitely simplify things, but I’ve heard it might lead guests to expect more upgrades that they’d otherwise skip. @EventPlannerGuy mentioned they saw a spike in tasting menu sales after making the change — could be worth a shot! Have you thought about how it might affect your overall margins?