The first strategy is pricing at a loss, and "special price" is exciting. If nothing else, just to bring customers in. Diners nowadays are also very smart. If some shops set up a sign at the door and put out "15 yuan's special braised catfish dishes", and guests go to other restaurants to inquire, it is cheaper than this price, then this shop will be difficult to do in the future. So the special price must be lower than the guest's imagination. "Daimei" launched a side dish for only one or two yuan at the beginning of its opening in order to enhance its popularity.

Restaurant management

The second strategy is low profit pricing. Don't kill the familiar Caicai Price. The prices of familiar dishes, such as shredded pork with fish flavor and kung pao chicken, must be set low, especially for middle and low-end restaurants that take the affordable route. It is best to set the lowest price in the city, which will give the guests the first impression that "the food in this restaurant is cheap". The third strategy is high-profit pricing, and "specialty dishes" can earn more if they earn more. Set the price of special dishes higher, so as to obtain relatively high profits, which can be used to make up for the lack of gross profit margin of some dishes, so as to ensure the gross profit margin of the whole dishes. The skill of using this method is to make high-grade products with low-cost raw materials, or to combine low-grade raw materials with high-grade raw materials, so that customers will feel that the dishes are high-grade and the price will not be too expensive.

Menu pricing