Pricing is somewhat difficult. However, the ubiquity of restaurants helps a lot. Here is how you should price your food as a beginner.
Think of a food. Which meal is the food suppose to be consumed for? Make a list of customizations that can be done to your food. What customizations will be ordered the most? Etc.
[Example] We'll make a Burger with Fries as an Entree for Dinner | Customizations: Ketchup, Mustard, BBQ Sauce, Lettuce, Tomato, Onions, Avacado, Bacon, Fries | Most Popular Customizations: Ketchup, Lettuce, Tomato, Fries
Calculate the cost of making your food with the most popular customizations. Look up prices through whole salers and local markets. Try Costco, Sam's Club, Walmart, or any other big box retailer as well as local farmers markets for cheap produce.
[Example] Burger with Ketchup, Lettuce, Tomato, and Fries | 4lbs of 90/10 Beef: $16.00 + 8 Buns: $3.00 + 2lbs Tomatoes: $2.50 + 1lb Lettuce: $1.00 + 5lbs Potatoes: $2.50 = $27.00/8 Servings = $3.40/Serving
Find restaurants in your area selling similar foods. Take note of multiple resturants and what they're charging. Make sure to look up a small, non-chain restaurant, as chains have large backings which find ways to minimize costs.
[Example] Found 8oz Bacon Burger w/ Fries For $10.99 | Found 8oz Cheeseburger w/ Fries For $8.99
In the rare case that a similar dish near you cannot be found, you may be in luck. Use the cost of ingredients and mark it up by between 100% and 200%. Use the resulting price as your 'restaurant' price.
Because you're just getting started don't match the restaurants' prices. Take 10% off the lowest. This price will be the average price for everyone of your burgers.
[Example] Lowest Price $8.99 - 10% = $8.10 | Boom! We've got $4.70 in profit right there!
Now you've got to price out your customizations. Every food is displayed with the minimum price and maximum price. Having minimum and maximum prices 1 cent below a round dollar amount sells more. So aim for minimum prices ending with 99 cents. People expect some things to be free and some things to cost extra. So charging for the first topping is not customary, but having a "2nd Topping" or an "Extra Sauce" cost more is alright. Users will be insenstive to paying more for such items if these items cost less than a dollar. So price small extras $0.49, $0.99, etc. Some things people are accustomed to paying extra for, so charge more for these items too. Avacado, bacon, etc. as seen in the example.
[Example] The base price of our burger with fries will be $7.99 with Customizations: (Required) Sauce - $0.00 None, $0.00 Ketchup, $0.00 Mustard, $0.00 BBQ Sauce | (Optional) Extra Sauce - $0.49 Ketchup, $0.49 Mustard, $0.49 BBQ Sauce | (Required) Dressing 1: $0.00 Lettuce, $0.00 Tomato, $0.00 Onions | (Required) Dressing 2: $0.00 Lettuce, $0.00 Tomato, $0.00 Onions | (Optional) Dressing 3: $0.49 Lettuce, $0.49 Tomato, $0.49 Onions | (Optional) Bacon: $1.49 Add Bacon On Burger | (Optional) Avacado: $0.99 Add Bacon on Burger | (Optional) Extra Fries: $1.99 Extra Fries | This gives us a price range of $7.99 to $12.95. The sweetspot in terms of search optimization.
Now add drinks. Just add canned sodas. Additionally, it is recommended to add a lot of non-perishable items to customizations like sauces.
[Example] 12 pack of Coca Cola for $5.00 priced at $1.99 per can.
That's it! Post the food.
[Example] The typical order of this food pays $4.70 in pure profit. The customizations some users will choose can bring this profit up to $7.60. That's a minimum profit for the 8 servings bought in the beginning of $37.60 and a maximum of $60.80. That's pure profit. No expenses to subtract or anything. That's simply how much we would get paid from cooking in our kitchen. 8 burgers is a maximum of 2 hours of work, if we're really slow. Nearly $20/hour!
These are conservative numbers to establish yourself in the marketplace, gain ratings, and attract diners. If there is a high demand for your food, try increasing prices. When you get a loyal customer base, also remove some unpopular customizations until profits significantly fall. This will minimize costs.
Also try creating multiple of the same food and seeing which price combinations sell best. This is encouraged by Zestyer for a short period of time. Do not leave the same foods up for more than 4 weeks.
It may be profitable to mark down prices to or below cost of your ingredients to attract and build a customer base. However, this should not be done for a long time, as a marketplace of any kind, like Zestyer, is conducive of volatility.