Food Cost & Menu Pricing Calculator
Price a dish from its ingredient cost and target food-cost percentage, and see the gross profit per plate — the method restaurants use for menu pricing.
How to use
- 1List each ingredient's cost per portion ('name cost').
- 2Enter your target food-cost percentage (commonly 28–35%).
How it's calculated
Plate cost = Σ ingredient costs. Menu price = plate cost ÷ target food-cost %. Food-cost % = plate cost ÷ price.
Frequently asked questions
What food-cost percentage should a restaurant aim for?
Typically 28–35% of the menu price, varying by concept — fine dining and bars can differ.
Should I include waste?
Yes — account for trim and waste in each ingredient's cost per portion, or add a small allowance.
Why not price every dish at the same percentage?
Some high-cost items (like steak) are priced at higher food-cost percentages but still earn more profit per plate.