This document discusses factors that affect food and beverage pricing in restaurants and how menus should be priced. It identifies the main types of menus as standard, daily, and cycle menus. Key factors that influence pricing include economic conditions, competition, service levels, guest types, quality, portion size, ambience, meal periods, location, and sales mix. Methods for assigning prices include calculating a product's cost as a percentage of price or determining its contribution margin. Special pricing situations like coupons, value pricing, bundling, salad bars/buffets, and bottled wines are also examined.