2. Menu design must be based on the target market demand, food sales and profitability, food and beverage raw material supply, food types, food nutrition structure, food and beverage production conditions and other factors.
3. Menus include various forms, such as a la carte menu, set menu, team dining menu, banquet menu, buffet menu and wine list.
4. The menu design procedure is: prepare the required materials, make the standard menu, and make the overall idea; The material, size, size and content of the menu must be considered when making the menu.
5. There are two factors that affect menu pricing: external factors and internal factors. There are several catering pricing objectives, namely, capital preservation orientation, profit orientation, turnover orientation and competition orientation.
6. In order to accurately price and ensure the economic benefits of catering enterprises, accurate cost accounting is needed.
7. The pricing methods of catering products include sales gross margin method and cost gross margin method.
8. The pricing strategies of catering products include psychological pricing strategy, discount pricing strategy, solicitation pricing strategy and new product pricing strategy.