The price reflects the value of the product: the price of food and drink on the menu is mainly based on its value. Its value includes three parts: first, the consumption value of food raw materials, production equipment, service facilities and furniture supplies, and the cost of ready-to-eat materials; The second is the remuneration paid to workers in the form of wages and bonuses, that is, labor costs; The third is the accumulation provided to enterprises and countries in the form of taxes and profits.

This means that it should be estimated according to the quality of ingredients, procurement costs, labor and environment. For example, the price of ingredients used in five-star hotels may not be much different, but the salary of the chefs recruited is definitely higher than that of the chefs in food stalls, so this also increases the value of the dishes. 2. The price must meet the market demand: menu pricing should reflect the value of the product and the relationship between supply and demand. The price of high-end restaurants can be higher, because restaurants not only meet the needs of guests for food, but also give them a sense of comfort other than food.

The price in the peak season is slightly higher than that in the off-season, such as seafood, and the fishing ban period is definitely higher than the fishing period; The price of a restaurant with a good location can be slightly higher than that of a restaurant with a poor location. The price of restaurants with old brands and good reputation is naturally higher than that of ordinary restaurants. However, the price setting must adapt to the market demand. Unreasonable price, which is set too high, is beyond the affordability of consumers, or "the price is not worth it", which will inevitably lead to the dissatisfaction of guests, lower the consumption level and reduce consumption. 3. Pricing should be relatively flexible and stable. Menu pricing should adopt appropriate flexible prices according to changes in supply and demand, such as preferential prices, seasonal prices and floating prices.

According to the change of market demand, adjust market demand to increase sales and improve economic benefits. However, frequent changes in menu prices will bring psychological pressure and unstable emotions to potential consumers, and even dampen consumers' enthusiasm for buying. So the menu pricing should be relatively stable. This does not mean that the price will be frozen in three to five years, and the menu price should not change too frequently, let alone be adjusted at will.