メキシコ料理 オブリガード＿THREE AMIGOS ブログ

As a basic rule of thumb (for casual restaurants):
1. soft drinks are marked up 4 times their cost.
2. foods x 3
3. alcohol x 4

After viewing the prices at this benchmark. You
can use such devices as...
1. Raising prices on foods that are difficult to make.
2. Lowering prices on your marquee products to promote them.
3. Making "combinations" to sell one product with another.

See how things sell, and adjust accordingly.

But remember, this is all based on doing a proper cost analysis
on your menu items. Drinks are easy but sometimes foods
are tricky. The price of many foods fluctuated throughout the year.

good luck