How does the hotel catering department set the price of dishes?

According to the expense rate: the menu of the executive chef's office and the finance department will approve the expense rate in advance. In general, it is normal for the food cost in the hotel industry to be 36%, so the cost/cost ratio of a dish (36% varies from hotel to hotel) = selling price.

Example: The cost of a dish in Monopterus albus section is 65438 yuan +05, and the cost rate is 36%.

Price = 15/36%= RMB 42 yuan.

hope this helps