This document discusses various strategies for pricing menus and menu items in foodservice establishments. It begins by outlining three common types of menus: standard menus that remain the same, daily menus that change regularly, and cycle menus that are in effect for a set period of time. It then lists 10 key factors that influence menu pricing, such as economic conditions, competition, service levels, and location. The document goes on to provide more details on each pricing factor and discusses different methods for assigning prices to menu items, including using product cost percentages and contribution margins. It also covers special pricing situations like coupons, value pricing, bundling items, and pricing salad bars, buffets, and bottled wines.