Pork ribs and vegetable rice can be priced according to gross profit pricing method. According to the relevant information, the pricing of dishes is generally based on the gross profit margin required by the restaurant. This gross profit margin comes from the operator's goal and the average level of statistics in operation. The formula is the price of dishes = cost ÷(1- gross profit margin), and the cost of dishes is: variable cost (ingredients, spices, water fee, electricity fee and fuel fee) and fixed cost (salary+store rent+living expenses+staff accommodation fee).