the pricing of dishes should follow certain market rules, not only the pricing of similar dishes in the same industry, but also the prices of raw materials, etc., and it is forbidden to set prices at will or change prices at will.

1. Food pricing must meet the market demand. Menu pricing should not only reflect the product value, but also reflect the relationship between market supply and demand. The price of high-grade restaurants can be appropriately higher. This is mainly because this kind of restaurant, such as decoration, has a high initial investment cost, a relatively long investment return period, and a higher labor cost such as staff salary. Moreover, this kind of restaurant not only meets the needs of guests' diet, but also gives them a sense of comfort and self-awareness. These are the reasons why the same dishes and drinks are higher than ordinary restaurants. For the same restaurant, the price in peak season is slightly higher than that in normal season and off season; Some seafood and seasonal vegetables can also be set at different prices according to different seasons. This is the reason why the dishes on many restaurant menus are written with the current price. For the same spicy crab, in different seasons, the price of purchased raw materials may even be several times different, so appropriate price fluctuation is allowed. However, it should also be noted that price setting must adapt to the market demand. If the price is set unreasonably, or set too high, beyond the affordability of consumers, or the price is not worth the money, it will inevitably cause dissatisfaction among the guests and affect the business of the restaurant.

2. The pricing should be relatively flexible and stable. Menu pricing should adopt appropriate flexible prices according to the change of supply and demand, such as preferential price, seasonal price and floating price. However, the price of dishes should not change too frequently, otherwise it will bring psychological pressure and instability to consumers, and even dampen consumers' enthusiasm for buying. Therefore, menu pricing should be relatively stable. First, the menu price should not change too frequently, let alone be adjusted at will. Second, the price adjustment should not be too large, and it is best not to exceed 11%. Third, the method of lowering the quality and selling at a low price to maintain the sales volume is not enough. As long as the dishes are of high quality and marketable, their prices will naturally be recognized and accepted by the guests.

3. The pricing should be subject to national policies. Under the guidance of the price department, the menu price should be set according to the national price policy, and the gross profit margin of this restaurant should be determined within the prescribed scope. Pricing personnel should carry out the principles of pricing by quality, grading and seasonal prices, and formulate menu prices on the basis of reasonable costs, expenses, taxes and reasonable profits. When setting the menu price, the pricing personnel should accept the pricing guidance of the local price department. In addition, the relationship between price and product policy, between price and advertising promotion strategy, and between price and sales channel strategy should also be seriously considered.

4. The pricing of dishes should reflect the value of products. The prices of food and drinks on the menu are mainly based on their value. The value of any dish, wine and beverage includes three parts: first, the value of food raw materials consumption, the value of production equipment, service facilities and furniture supplies; The second is the remuneration paid to workers in the form of wages and bonuses; The third is the accumulation provided to enterprises and countries in the form of taxes and profits.