🍽️ Restaurant Tools
Menu Price Calculator
Calculate the right selling price for any dish from your food cost. The industry standard is 28–32% food cost.
Your dish details
Total ingredient cost for one plate
Industry standard is 28–32%. Lower = more profitable.
Industry benchmarks
Budget
35–40%
Standard
28–32%
Premium
20–25%
Enter your food cost and target percentage to calculate your selling price.
How menu pricing works
The formula
Selling Price = Food Cost ÷ Target Food Cost %
Example: $4.50 food cost ÷ 30% = $15.00 selling price
What's included in food cost?
All ingredients that go into the dish — portion sizes, garnishes, sauces, and waste factor (~10%).
Frequently Asked Questions
What food cost percentage should I target for menu pricing?
Most full-service restaurants target 28–35% food cost. Divide your plate cost by the target percentage to get the menu price — a $3.50 plate cost at 30% food cost means a $11.67 menu price.
Should every menu item have the same food cost percentage?
No. High-volume items like pasta can run 20–25% while steaks may run 40%. What matters is the blended average across your menu and the gross profit dollars each item contributes.
How often should I re-price my menu?
Review prices quarterly and any time a key ingredient moves more than 10%. Small, regular increases of 2–4% are far easier for guests to accept than one large annual jump.
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