Menu price calculator
Price a dish from what it costs you to make. Add the ingredients, pick a target food cost percentage and get the menu price, with rounding to a menu-friendly number.
| Ingredient | Cost per portion | Remove |
|---|---|---|
| Plate cost | $0.00 |
| Food cost | Price | Profit per plate | Actual food cost |
|---|
How to price a menu item
The most common method is food cost percentage pricing. You pick the share of the menu price you want to spend on ingredients, then work backward from the plate cost.
- Add up every ingredient in one portion, including garnish, sauce and the side. This is the plate cost.
- Choose a target food cost percentage, such as 30%.
- Menu price = plate cost ÷ target food cost percentage.
- Round up to a price that looks right on the menu, such as $14.95.
Example: a burger with $4.38 in ingredients and a 30% target works out to $14.60. Rounded up to $14.95, the food cost is 29.3% and each plate leaves $10.57 before labor and overhead.
Round up, not down. Rounding down pushes the food cost above your target.
To cost a whole recipe from vendor pack prices, download the free recipe cost spreadsheet.
The profit view: contribution margin
Food cost percentage tells you how much of each sale goes to ingredients. It does not tell you how many dollars you keep. Contribution margin is the dollars: menu price minus plate cost. This tool shows it as gross profit per plate.
The two can disagree. A $9 side with a 25% food cost keeps $6.75. A $30 steak with a 38% food cost keeps $18.60. The steak has the worse percentage and nearly three times the profit per plate. Use the percentage to keep the menu in line, and use the dollars to decide which dishes to promote.
Other things that change the price
- What guests will pay. Check nearby restaurants. A formula price that is far above or below the local range needs a second look.
- Labor. A dish with a lot of prep can have a low food cost and still lose money. Check your overall labor cost percentage.
- Cost changes. Recost your best sellers whenever a vendor raises a price.
Common questions
How do you calculate a menu price from food cost?
Divide the plate cost by your target food cost percentage. A $4 plate at a 30% target is $4 ÷ 0.30 = $13.33. Then round up to a menu-friendly price.
What food cost percentage should I use?
Many full-service restaurants aim for 28% to 35% across the menu. Use the table above to see the price at 25%, 28%, 30%, 32% and 35%, then compare it with what nearby restaurants charge.
Should I price every dish at the same percentage?
Not always. Steak and seafood often run a higher food cost, and pasta, pizza and drinks a lower one. Aim for the target across the whole menu and check profit per plate for each dish.
What is contribution margin on a menu item?
It is the menu price minus the plate cost, the dollars left to cover labor, rent and profit. This calculator calls it gross profit per plate.
Method and food cost ranges are general restaurant practice. Your costs and prices are not stored or sent anywhere. Checked October 2026.
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