自助餐因菜品的多样化、酒水供给充足、环境优雅等上好的条件,再加上经济划算,受到了人们的欢迎。但很多想开自助餐厅的朋友,对定价问题感到甚是苦恼,觉得不知道怎么定价比较合适。自助餐作为一种薄利多销的餐饮方式,如何合理地定制价格就显得尤为重要。如果价格定制的太低,虽然会吸引来不少的顾客,但由于成本的问题会导致店家无法正常运营;同样的,如果价格定制的太高,会导致客流量较少,而自助餐饮业获利的主要方式就是靠人气。既使得商家觉得有利可图、存有商机;又使得消费者觉得物美低廉、有消费的欲望,只有给自助餐定合理的价格才有实现这种共赢的可能。我们从销售量与成本两个角度来分析对价格的影响,建立数学模型去刻画自助餐的价格是如何制定的。 Thanks to the diversity of dishes, ample supply of drinks and elegant surroundings, the buffet has been well received by people as it is economical and cost-effective. However, many friends who want to open a cafeteria feel very distressed about the pricing problem and do not know how to price more appropriate. Buffet as a kind of puerile dining, how to reasonably customize the price is particularly important. If the price is too low, although it will attract a lot of customers, but because of the cost of the problem will result in the store can not operate normally; Similarly, if the price is too high, will result in less traffic, while the buffet was Lee’s main way is by popularity. Both make the business feel profitable, there are opportunities; and make consumers feel cheap, there is a desire to consume only to the buffet at a reasonable price to achieve this possible win-win. We analyze the impact on prices from the perspective of sales volume and cost, and set up a mathematical model to describe how the price of the buffet is formulated.