Menu Price Calculator
Price a dish from its cost and target margin.
Enter your values
Enter the plate cost in $.
Enter the target food cost in %.
Enter the waste and over-portion allowance in %.
Enter the sales tax (display only) in %.
Enter the expected covers per week you are working with.
Results update instantly as you type — no submit needed. Your values are remembered on this device, and the shareable link reopens the calculator with exactly these numbers.
- Menu price
- $16.10
- Suggested charm price
- $16.95
- True plate cost with waste
- $4.83
- Gross profit per dish
- $11.27
- Actual food cost at the charm price
- 28.5%
- Weekly contribution
- $1,454.40
- Price including tax
- $16.95
Quick answer
Menu price = plate cost ÷ target food cost percentage. A $4.50 plate at a 30% target prices at $15.00 before rounding.
Price = plate cost ÷ target food cost %
At a glance
| What it does | Price a dish from its cost and target margin. |
|---|---|
| Category | Business |
| Inputs needed | Plate cost, Target food cost, Waste and over-portion allowance, Sales tax (display only), Expected covers per week |
| Main output | Menu price |
| Formula | Price = plate cost ÷ target food cost % |
| Cost | Free — no sign-up, no download |
How to use the Menu Price Calculator
- 1Cost the recipe per plate including garnish and sauce.
- 2Set your target food cost percentage.
- 3Add a waste allowance, then round to a charm price.
Inputs explained
- Plate cost($)
- Enter the plate cost in $.
- Target food cost(%)
- Enter the target food cost in %.
- Waste and over-portion allowance(%)
- Enter the waste and over-portion allowance in %.
- Sales tax (display only)(%)
- Enter the sales tax (display only) in %.
- Expected covers per week
- Enter the expected covers per week you are working with.
Worked example
Using the values the calculator loads with:
Inputs
- Plate cost4.60 $
- Target food cost30 %
- Waste and over-portion allowance5 %
- Sales tax (display only)0 %
- Expected covers per week120
Results
- Menu price$16.10
- Suggested charm price$16.95
- True plate cost with waste$4.83
- Gross profit per dish$11.27
- Actual food cost at the charm price28.5%
- Weekly contribution$1,454.40
- Price including tax$16.95
Frequently asked questions
Should every dish hit the same food cost?
No. Price by contribution margin: a high-cost steak at 38% may contribute more dollars than a 22% pasta. Balance the menu, not each line.
Does the charm price matter?
Prices ending in .95 or without a currency symbol reliably increase spend in menu studies, and dropping trailing zeros reads as less expensive.
What do I need to enter into the Menu Price Calculator?
Just 5 values: plate cost, target food cost, waste and over-portion allowance, sales tax (display only), expected covers per week. Every field starts with a realistic example, so you can change one number at a time and watch the result update instantly.
How does the Menu Price Calculator work out the answer?
Menu price = plate cost ÷ target food cost percentage. A $4.50 plate at a 30% target prices at $15.00 before rounding. It applies the formula Price = plate cost ÷ target food cost % and shows the working so you can check each step by hand.
Is the Menu Price Calculator free, and do I need an account?
It is completely free with no sign-up, no download and no usage limit. Everything is calculated in your browser, so the numbers you type never leave your device.
Results are estimates for general information. For medical, legal, structural or financial decisions, confirm with a qualified professional.