Menu Design
How to Price a Chinese Restaurant Menu
Chinese menu pricing should reflect ingredient cost, labor, kitchen complexity, portioning, waste, and the role of the dish in the order.
Guide
| Factor | What to consider |
|---|---|
| Ingredient cost | Seafood, duck, lamb, and specialty ingredients need visible pricing logic. |
| Labor | Dumplings, buns, roast meats, and hand-pulled noodles may be labor-intensive. |
| Kitchen constraint | Slow dishes should not be priced like fast dishes. |
| Portion role | Shared dishes, rice plates, and snacks play different roles. |
| Demand shaping | Pricing can steer diners toward profitable balanced orders. |