I. Reference pricing method
This is a more convenient and simple method, that is, to plan and determine the menu price of our store according to the menu price of similar scale and grade, and there is little difference between the two. Using this method, we should choose the successful menu as the basis and avoid referring to the unsuccessful pricing of others.
Second, the coefficient pricing method
The cost of raw materials multiplied by the pricing coefficient is the selling price of the dishes. The pricing coefficient here is the reciprocal of the planned vegetable cost rate; If the cost of planning their own dishes is 40%, then the pricing coefficient is 1/40%, which is 2.5. This method is an empirical method based on cost and is relatively simple to use. To prevent over-reliance on your own experience, planning should be comprehensive and sufficient, leaving room.
Third, the method of pricing according to gross profit margin
Vegetable price = food cost /( 1- deducting gross profit margin). The cost of dishes here refers to the sum of the costs of main ingredients, ingredients and seasonings. Gross profit margin is generally determined by the competent department and the hotel. This calculation method is also relatively simple, but it is more troublesome to accurately calculate the cost of each dish. Because every dish is priced with the same gross profit margin, high-priced dishes are more expensive and low-priced dishes are relatively cheap. A menu should be properly balanced to promote sales.
Fourth, the main cost valuation methods
Based on the raw materials and direct labor costs of dishes, we can find out other costs and profit rates from the "overflow loss table" and calculate the sales price:
Price of dishes = (raw material cost of dishes+direct labor cost)/1- (non-raw material and direct labor cost rate+profit rate)
The main cost rate method is also cost-centered, but considering the high labor cost rate in the catering industry, the pricing may be more reasonable if the labor cost can be appropriately reduced.
Five, the comprehensive analysis of cost, quantity and profit pricing method
The comprehensive analysis of cost, quantity and profit pricing method is based on the requirements of cost, sales and profit of dishes. The other is to classify all the dishes on the menu according to their sales volume and cost. Every dish can always be classified into one of four categories: high sales volume and high cost; High sales volume and low cost; Low sales volume and high cost; Low sales and low cost
When considering gross profit, add some gross profit to the first and fourth categories of dishes, add higher gross profit to the third category, and add lower gross profit to the second category, and then calculate the price of menu serving points according to the gross profit method.
This method comprehensively considers the relationship between customer demand (sales volume) and catering cost and profit, according to the fact that the greater the cost, the greater the gross profit should be; The greater the sales volume, the smaller the gross profit can be. When pricing, some lower the gross profit margin, some higher the gross profit margin, and some take the middle gross profit margin. After comprehensive consideration of various factors, it is more reasonable to price the menu and the operation is more likely to benefit.
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