1. Discounts

Discounts are generally intended to encourage customers to visit again and buy and spend during the off-season of business. Therefore, after the consumption reaches a certain amount or times, a certain discount will be given.

The restaurant promotes "Happy Hours" in the off-season and off-peak hours, and implements half-price concessions and marketing methods such as buy one get one free. This method can also be used for marketing a large number of accumulated products. However, not all means of price reduction can bring more sales to restaurant products. On the contrary, it may even cause the position or image of catering products to decrease in the market. Therefore, discount should consider the following factors:

(1) whether price discount can promote the number of sales and increase sales;

(2) whether it is at the low point of operation;

(3) whether it is necessary to discount the price, and whether other measures can be taken to improve sales;

(4) whether the price can be discounted, and whether it can be profitable.

2. Odd-number pricing method

Pricing products according to different psychology of customers, and promoting sales by this will also guide and stimulate customers' consumption. The most commonly used psychological pricing method is odd pricing method. Someone made a survey of 242 restaurants in the United States, and it was found that 58% of the restaurant's menu prices ended with Arabic numeral 9, 35% with 5, and 6% with 1. The last digit of the restaurant price should not be 1, 2, 3, 4, 6 and 7. The mantissa of the price of dishes in economy-class restaurants is often 9, while in some higher-class restaurants, the number 5 often appears on the mantissa of the price.