vegetable dosage should clearly explain
when the citizens walk into the hotel, the price list hanging on the wall and the menu placed on the table are mostly marked with the price of the dishes for the customers to order. However, such a price may not be acceptable in the future. According to the regulations, the price tag is not only a simple price, but also the contents of commodity name, origin, specification, grade, unit of valuation, price and price, and the price and price of the telephone. The restaurant operators should also publicized the names of dishes, container specifications and valuation units.
a lot of people have been out to dinner in the situation that "the picture is not consistent", it is impossible to see the name of the doorway, or the picture is full of weight, but the reality is very few. And the introduction of the new regulations means that the customer point of a dish exactly what kind of dishes, the amount of various kinds of consumption, where the origin of the future have a clear explanation. "Even a plate of tomatoes scrambled eggs, how many tomatoes, how many eggs should be said clearly, this is to avoid the end of the end table is a dish 'tomato fried tomato' trick," a restaurant industry related people told reporters.
price of seafood fruits and vegetables should be marked with "day price"
"season price". What is the price? Many people often encounter the words "seasonal price" on the menu when eating seafood or vegetables. "When you order to see the price of the time, sometimes you will ask the price, but most of them do not pay attention to the direct order, but the result of closing the bill finds that the price is quite bad," a citizen said. Reporters noted that, especially in some high-end restaurants or seafood restaurants, "seasonal prices" often appear on the menu, somewhat mysterious. In fact, the so-called "time price" is an unfixed price set up according to the supply and demand of different season food materials, generally refers to the seafood, seasonal vegetables and other high-end and rare dishes. Although the prices of these seasonal ingredients are up and down, the hotel proprietor will not lower the price in general, but will only increase the price. After the
annual dinner set meal per menu price should be transparent
according to the "standard" nineteenth provisions, can be decomposed into multiple items of food and beverage consumption items, catering operators should simultaneously indicate the name and price of each item, prohibit the mixed price or bundled sales. The business packages, family packages, etc. that are sold in a combined package shall be marked with the total price of the packages and the names and quantities of the commodities included.
a person in the industry said the rule meant that the package would also have to be labeled separately, the price of each dish was more transparent and the consumer's right to know. The reporter learned that during the Spring Festival, many people in the hotel reservations for the night dinner, many restaurants will be directly out of the price list with different prices, price range from 100 to 1000 yuan. But consumers know little about the price of each dish, and the new rules will make the price of such composite products more transparent.
whether or not to make a special reminder of
"order the egg tart in the dining room, and end up with one". "The menu pictures on the four pieces of cake together, next to the mark of 18 yuan, I naturally thought four yuan 18 yuan, the result is only one," the public told reporters. The reporter noticed that in most restaurants, there will be a lot of unmarked specific components of the oolong, such as the classic cold 12 yuan, meat sandwiches 12 yuan, 18 yuan, no measurement units, the correct indication should be the classic cold 12 yuan / bowl, meat sandwiches 12 yuan / a meal 18 yuan / share. In the new regulation of
, the price department specified the specification of "special price". The responsible person in charge of the Ji'nan Price Bureau explains that the so-called special price is usually "out of the line price", which means that when the measurement method of the commodity and service is not consistent with the industry practice or the price is marked with the additional conditions, the restaurant operators should take the way of enlarging the font, highlighting the color contrast and so on. Special labels should be given to the relevant contents or consumers should be informed in other reasonable ways, so as to avoid the appearance of "sky bills".
electronic menu, takeout is no exception to
in addition to the standard for the traditional food and beverage industry, the new regulation also conforms to the requirements of the development of the times to standardize the price behavior of some new catering industry. According to the more and more common marketing pricing methods such as electronic menu and network takeout, the standard clearly stipulates that the food and beverage operators should abide by the price laws, regulations and relevant state regulations by using the Internet or using the third party e-commerce trading platform to sell goods and provide services. In addition, in the custom service consumption, also must be agreed by both sides, catering operators in accordance with consumer requirements to provide food processing and other custom services and charge, should be in advance with the consumer, the service items, charge standards and other contents.
in order to avoid the conflict of consumption, the price department also advocates a new consumption mode, consumers can check the bill and sign their names before consumption. In order to avoid price disputes, an advocate opinion which is issued by a restaurant operator before selling goods and providing services, and by consumers to check and confirm with a reasonable way of signature and electronic signature.
the person in charge of the Ji'nan Municipal Price Bureau said that the implementation of the price behavior of the catering industry in Ji'nan is of great significance for further standardizing the price behavior of the catering service operators, preventing the occurrence of unfair price behavior such as price fraud, and maintaining the legitimate rights of consumers and operators. The "specification" will be formally implemented in January 1, 2017. The public can consult and complain if they meet the price problem by calling the "public service hotline or" price complaint telephone.