💡 The Art of Restaurant Dish Pricing: How to Profit Without Losing Your Customers

📌 Pricing is not just a number… it’s a strategic tool that can boost your profits or make you lose customers. That’s what we teach at Food Guide.

📊 Start with the Real Costs

You must calculate the cost of each dish accurately: ingredients, preparation, time, electricity, labor, delivery… every detail matters.

💰 Define the Right Profit Margin

You can’t rely on a “fixed percentage.” Different dishes = different margins. For example: beverages usually have higher profit margins than main dishes.

🧠 Apply Psychological Pricing

For example: instead of 50 SAR, make it 49.5 or 48. Odd pricing makes customers feel it’s “cheaper.”

🔍 Test Price Elasticity

Try changing the price of a dish and see if customers react. If not, you can raise the price a bit and earn more.

🎯 Price Based on Value, Not Just Cost

If your dish offers a unique experience (special presentation, exclusive recipe, distinctive flavor), you can price it higher because its perceived value is greater.

👀 Watch Competitors… But Don’t Copy

Know the market, check restaurants offering the same dish, and set your prices based on your own strengths.

🍽️ Use “Decoy Dishes”

Place a higher-priced dish among cheaper ones on the menu. This makes the rest look more affordable… and increases demand for them.

📈 Track Performance and Analyze Results

Monitor which dishes sell the most, and check whether price changes affected sales or not.

✅ Conclusion + CTA

You don’t need to be an economist, but you must understand the impact of every number on the menu. If you need technical support or customized pricing analysis, contact the Food Guide team to guide you step by step.