Free tool · Restaurants and cafes
Menu price and food cost calculator.
Work out what to charge for a dish from what it costs you to make, or check what your current price is really earning.
Menu price to hit your target
Enter a cost and a target
How to use it
- Add up the ingredients for one plate. Weigh each one and use what you actually pay per unit, including the garnish and the oil you cook in.
- Choose the food cost you're aiming for. It's the share of the menu price that goes on ingredients. Many restaurants aim for somewhere around 28 to 35 percent, but the right figure depends on your concept, so treat it as your own number.
- Read the price. Add your current price to see your real food cost and what each plate leaves before labor and rent.
What it leaves out
Food cost is only one of your costs. Labor, rent, packaging and waste come out of the same plate, so use this as a starting point and round to a price that looks right on the menu.
If a price comes out too high for your area, look at the portion or the ingredient first, before cutting the margin.
Want the whole job done for you?
These tools are free and need no sign-up. If you'd rather hand the work over, tellfinch writes and checks the posts, replies and search work, and you approve it.