The problem of prices formation in food industries has an important social significance and determines the efficiency of the country’s food service market Functioning. The purpose of this article is to identify the problems of formation and regulation of prices in public catering businesses, as well as the ways of their solution, including an attempt to look at this issue from a scientific and macroeconomic position. The article describes a number of factors necessary to consider for a public catering enterprise in the development of pricing policies. The author determines the basic pricing strategies on the examined market. The concept of “fair price” for public food product and its relationship with the necessity for companies to adhere to the chosen pricing strategy in the long term period is considered. At the same time, in the course of their activities the public catering businesses can and should use certain methods of price controlling. It is revealed that one of the main characteristics of the concept of the restaurant which determines its price category is the term “an average price”. The article provides a comparative analysis of prices for food services in Minsk and other cities of the nearby countries. The government policies in the sphere of public catering facilitating the efficiency of processes and product and service quality increase are developed. The article is intended for economists, specialists in the sphere of public catering, public authorities.