Menu Pricing Calculator
Calculate the optimal price for your menu items based on food cost percentage. Ensure profitability while staying competitive.
Enter Your Dish Details
Total cost of all ingredients in the dish
Most restaurants target 25-35%
Labour (Optional)
Time to prepare the dish
Kitchen staff hourly wage
Recommended Pricing
Cost Breakdown
Price at Different Food Cost %
Lower food cost % = higher menu price = more profit margin
The Menu Pricing Formula
For example, if your ingredients cost £4.50 and you want a 30% food cost: £4.50 ÷ 0.30 = £15.00 menu price. This gives you £10.50 gross profit per dish (70% gross margin).
How to Use This Calculator
Enter Ingredient Cost
Add up the cost of all ingredients in your dish. Include everything from main ingredients to seasonings and garnishes.
Set Target Food Cost %
Choose your target food cost percentage. Most restaurants aim for 25-35% depending on their concept and market.
Add Labour Time
Estimate how many minutes it takes to prepare the dish and enter your kitchen's hourly labour rate.
Review Results
See your recommended menu price, gross profit per dish, and how prices compare at different food cost percentages.
Adjust & Compare
Try different scenarios to find the sweet spot between profitability and market competitiveness.
Apply to Menu
Use these calculations to price your entire menu strategically, considering your mix of high and low margin items.
Frequently Asked Questions
Most restaurants target 28-35% food cost. Quick service aims for 25-30%, casual dining 28-32%, and fine dining can go 32-38% due to premium ingredients. The key is balancing food cost with your overall prime cost (food + labour) which should stay under 65%.
Ready to Manage Your Menu Digitally?
Servd's digital menu platform helps you update prices instantly, track which items sell best, and make data-driven menu decisions. Start free today.