Pricing is the lever most salon owners touch last and regret first. Set it too low and you subsidise every haircut with your own wage; too high and Saturdays go quiet. Here's a starter framework specific to Sri Lankan salons: not a spreadsheet, just three checks that keep the number honest.
Check 1: Cost floor per service
For each service you offer, add up product cost + stylist commission (or the pro-rata of their salary for the minutes it takes) + a rent share (facility rent ÷ working hours × service minutes). That's your floor. Never price below it. A service sold at cost trains customers to expect the discount permanently.
A rough Colombo mid-market example: 45-minute women's haircut at LKR 400 product + LKR 800 stylist time + LKR 300 rent share = LKR 1,500 floor. Anything under that is a loss you're taking hoping for a rebook.
Check 2: Market anchor (your street, not the country)
Sri Lankan salon pricing varies 4× between Colombo's Cinnamon neighbourhoods and small-town Kandy. Pick 3 to 5 salons within a 2 km radius of yours that pull a similar clientele and check their haircut price. That's your anchor, not "what Toni & Guy charges" and not "what my friend's salon in Kotte charges."
On GlamBook you can literally scroll the browse page in your area and see live prices. Do it once a quarter.
Check 3: The three-tier menu (the trick most salons miss)
For every "hero" service, offer three named tiers, priced roughly 1×, 1.6×, 2.2× the floor. Names matter. "Classic / signature / premium" or "quick / standard / long hair" work; "small / medium / large" doesn't (feels transactional). The point isn't to sell the premium. It's to make the middle look like the reasonable choice. Most bookings shift to the middle tier, which is usually your best margin anyway.
On GlamBook, split these as three distinct services under one category. Each gets its own duration + price, so the schedule auto-adjusts.
What NOT to do
Don't run a 20% flash discount every month "to bring people in." Two cycles later, everyone knows the discount comes; nobody books at full price. If you need traffic, discount a single quiet day (Tuesdays 20% off blowouts), not the whole menu. Predictable discounts are pricing; unpredictable ones are marketing.
A quarterly re-check, not a rewrite
Look at your top 3 services every quarter. If the middle tier is pulling under 40% of bookings, your naming or price gap is off. If the floor has crept up (product prices, salary bump), reset the whole tier stack proportionally. Don't just raise the top. The rest of the year, leave pricing alone. It's not the lever that needs weekly attention.