The Code of Price Behavior of Catering Industry in Hebei Province (Trial) issued by Hebei Provincial Price Bureau recently (hereinafter referred to as the Code) regulates the behavior of "clearly marking prices" of catering operators, and some fuzzy pricing behaviors are explicitly prohibited.
it is clear in the code that when selling fresh goods, merchants should indicate the instant selling price of fresh goods (the specific price should not be replaced by "current price"), and clearly inform consumers of the unit price, pricing unit, weighing weight and other contents related to the selling price of the selected goods, which should be signed by consumers for confirmation. If processing fees are charged separately when providing processing services, the charging methods and standards shall be indicated.
At the same time, for some commodities whose sales prices do change frequently and are seasonal, the Code emphasizes that when the prices change, the merchants should update them in a prominent position in the business premises in time.
The Code requires that when catering operators provide set meals or mixed dishes (mixed dishes refer to the combination of dishes provided by operators according to the expected consumption standards), in addition to indicating the total price of the set meals or mixed dishes, they should also indicate the specific name, quantity and pricing unit; When selling semi-finished food products, if it is necessary to charge additional ingredients fees, the charging methods and standards should be indicated.
buffet dining should be marked with buffet dining standard, pricing unit, dishes, main and non-staple foods, drinks and corresponding service items in a prominent position, and those with consumption restrictions should be marked together (for example, only one crab is allowed). If you need to collect drinks and other fees, you should indicate the charging methods and standards.
when catering operators provide banquets and other services, they should negotiate with consumers in advance to determine the consumption items, service contents, specific prices, etc., and provide a list of reserved consumption, which will be signed by consumers for confirmation.
The Code requires that restaurant operators must clearly mark prices when selling various dishes, staple foods, drinks, cigarettes, fruits and other commodities and providing services. The plain code price tag includes price tag, price tag, price list (volume), display board, electronic screen, goods in kind, dish model display, picture display, intelligent touch screen ordering machine and other forms, and the telephone number of price complaint report is marked.
at the same time, the clearly marked content shall include the name of the commodity (service), the pricing unit and the price (charging standard). Among them, the pricing unit should use legal units of measurement (such as grams, kilograms, milliliters, liters, etc.) or other units of measurement that can be clearly distinguished by consumers (such as parts, places, examples, cups, bars); There are big, medium and small measurement differences, which should also be clearly marked respectively.
in addition, in view of the situation of "high-priced meals" in tourist attractions, the Code clearly stipulates the code of conduct for catering operators in tourist attractions and surrounding areas: in addition to clearly marking the price, after consumers order meals, catering operators should show their consumption list to consumers before providing catering services, indicating the name, unit price, quantity and amount of the goods or services ordered. To a certain extent, this can reduce the "high-priced meals" in scenic spots and surrounding restaurants.