餐饮菜品定价因素浅析

Analysis on Factors of Dish Pricing of the Restaurant

有关餐饮产品定价和策略方面已经有较多的理论．对于一个认真负责的餐饮经营者来说．餐饮菜品的定价是一个值得调查和研究的领域。根据收入一支出=利润的公式，当餐饮经营者发现利润太低时．他们经常会质疑是否价格定得太低。但是，不要忘记．收入和价格是两个不同的概念．收入意味着所有客人的消费总和．总收入=价格×销售数量．所以考虑价格的同时还应该考虑销售数量。往往价格定的较高时销售数量会下降．因此对提高价格进行评估时必须考虑其对总收入的影响而非只考虑价格本身。本文就价格的定位应该考虑的因素做简单分析。

As is known, in terms of a restaurant＇s dealer, dish pricing of the restaurant is a field worthy of studying. According to the formula, income - expense = profit, the restaurants＇ dealers always doubt whether their dishes＇ prices were set too low when profits are lower. But income and price are the two different concepts, income means a sum of all customers＇ bills, total income = price × sales volume, so sales volume should also be taken into account in the meantime of considering price. Usually, sales volume would decline as a result of the higher price, therefore, the restaurants＇ dealers have to take into consideration the element of total income when they consider price enhancing rather than price itself. I would like to present the dealers a simple analysis on factors of dish Dricing in this article.