What factors should be considered in the pricing of hotel dishes to account for a reasonable proportion of raw material prices?

First of all, it depends on the average gross profit margin of your hotel. I don't know what kind of hotel you belong to, how much is the labor cost, how much is the depreciation of fixed assets, and how much is the internal friction. It is difficult to give specific data. Under normal circumstances, the average gross profit margin of the hotel industry is 30% ~ 60%. If you want to determine the price of a dish by dividing your raw material cost by your gross profit margin, you can try to rely on the adjacent number of 6 or 8 (for example, the data is 3 1.5 yuan, so your vegetable price can be set as 36 yuan or 38 yuan). Well, I hope my answer can help you and wish you a prosperous business! ! ! Don't forget to review for me, hehe! ! !