Menu price calculator

The most common method is cost-based: divide the plate cost by your target food cost percentage. A dish costing $4.50 at a 30% target prices at $15. Then adjust for what your market and concept support.

Dish costing (also called recipe or plate costing) is working out what one serving of a dish costs you in ingredients, then pricing from that number. Plate cost = the sum of (price paid ÷ units purchased × units used) for each ingredient. Menu price = plate cost ÷ target food cost %.

Divide the cost of one serving by your target food cost percentage written as a decimal. A serving that costs $2.20 at a 28% target prices at $2.20 ÷ 0.28 = $7.86, which you might round to a $7.95 menu price.

A price ending in .95 or .99. Ending prices just under a round number is a well-worn menu convention; upscale menus often drop cents entirely. The calculator shows the .95 version so you can choose.

No. High-labor or signature dishes can run a higher percentage if they bring people in, and drinks typically run far lower. What matters is the blended food cost across what actually sells — menu engineering is the follow-up move.

If a marketplace takes 15–30% commission, a dish priced for a 30% food cost can go underwater. Many operators raise marketplace prices or move regulars to commission-free direct ordering instead.