The price structure of catering products is mainly composed of:

raw material cost+labor cost+processing cost+service cost = catering product price

Many catering operators feel headache when setting the price of dishes, and whether the price and value of dishes are reasonable or not directly affects the operating effect of restaurants. In fact, as long as we follow the principle of dish pricing, there will be many fewer problems. So what principles should be followed in dish pricing?

1, the principle of equal price and value

The factors that constitute the value of dishes are the cost of raw materials, labor costs, operating expenses, taxes and profits required for cooking. The price of dishes should not ignore these factors.

2, the principle of adapting to market demand

The price of dishes should reflect the relationship between supply and demand in the market, and high quality and low price will inevitably lose the market because the price is not on duty; Although high quality and low price can attract customers, it makes the enterprise overburdened and not worth the loss.

3. In principle, it should be both stable and inflexible.

Frequent price changes are likely to cause psychological pressure on guests and lose confidence in restaurants. A changeable price will not work in a market economy. Therefore, the fluctuation of price is inevitable, but the fluctuation range should not be too large

4. The formulation of price must obey the national price policy and accept the supervision and guidance of the price department.