The first strategy is loss-making pricing, "specials" just to get the heart pumping. It's not about anything else, it's about getting customers in the door. Now diners are also very smart, if there are stores in the door to set up a sign, launched a "special dish braised catfish 15 yuan a", the guests to inquire about other restaurants, cheaper than this price, then the store will not be good to do. So to special price should be low beyond the imagination of the guests, "Dai sister" in the opening of the initial launch of a small portion of food sold only one or two dollars, in order to pull the popularity.

Restaurant operations

The second strategy is low-margin pricing, more familiar with the price of food dishes do not slaughter. Consumers are more familiar with the dishes, such as shredded pork with fish, Kung Pao chicken, etc., the price of such dishes must be set low, especially in the affordable route of the low-grade restaurants, it is best to set the city's lowest price, which will leave guests "this restaurant dishes cheap" the first impression. The third strategy is high profit pricing, "specialty dishes" can earn more on more money. Specialty dishes will be set at a higher price, so as to obtain a relatively high profit, used to make up for the lack of gross margin of some dishes, so as to ensure that the overall gross margin of the dishes. The technique of using this method is to use low-cost raw materials to make high-grade appearance, or low-grade and high-grade raw materials combined, customers will feel that the dishes are high grade, the price is not too expensive.

Menu Pricing