Menu price calculator
Work out what to charge for a dish from its food cost, or check whether a price you already charge still makes money.
Menu price
10.67
Rounded
10.99
Gross profit per plate
7.47
Works in any currency. Nothing you enter leaves your browser.
How the calculation works
Food cost percentage is what the ingredients on a plate cost, divided by the price you charge. A dish that costs 3.00 to make and sells for 10.00 has a 30% food cost.
To find a price from a target, divide the plate cost by the target percentage: 3.00 ÷ 0.30 = 10.00.
What target should I use?
Many restaurants aim for roughly 28–35%, but the right number depends on your concept. A coffee shop may run lower on drinks and higher on food; a steakhouse often runs higher on its mains. Use the calculator per dish, then look at the menu as a whole.
Raising prices? Read how to raise menu prices without losing customers.
Calculator questions
What should I include in plate cost?
Every ingredient on the plate at the portion you serve, including garnish, sauces and sides. Labour and rent are usually kept out of food cost and covered by your overall margin.
Why round to .99 or .50?
Rounded prices are easier to read on a menu. The calculator shows the exact price and a rounded one; choose what suits your menu.
Does the calculator store my numbers?
No. Everything is calculated in your browser.
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