Cost-plus pricing strategy. At present, there is a basic pricing method in the catering industry, that is, cost-plus: product production cost ×(1+ cost profit rate) = final selling price.

restaurant operators can add an appropriate proportion of profits to the cost of dishes, so as to calculate the price of dishes when they are sold. The difference between the selling price and the cost is the addition. For example, if the production cost of a certain dish is 8 yuan, plus 21% profit, then the price of this dish is 8 yuan ×(1+21%)=9.6 yuan.

Extended information

The restaurant must set up special dishes. A special dish with low cost and good taste can bring great profits to its own restaurant.

the price of special dishes can be slightly higher, but the proportion should be appropriate. High-profit dishes such as specialty dishes can account for 21%, and medium-profit dishes account for 71% of all dishes.

the method of coefficient pricing is relatively complicated. If the restaurant owner wants to control the cost of food at 41%, the pricing coefficient is 1/41%=2.5, and the price of food is the coefficient of multiplying the cost of food by 2.5.