Menu Pricing Calculator
Menu price from food cost percentage.
Enter your values
Results update instantly as you type — no submit needed.
Results
- Menu price
- $16.96
- Adjusted plate cost
- $5.09
- Gross profit per dish
- $11.87
- Weekly gross profit
- $4,986.24
Quick answer
Menu price is plate cost divided by your target food cost percentage.
Price = plate cost ÷ target food cost %
How to use the Menu Pricing Calculator
- 1Enter the raw plate cost of the dish.
- 2Set your target food cost percentage.
- 3Add a waste allowance.
Frequently asked questions
What food cost % should I target?
28–35% for most full-service restaurants.
Should I round prices?
Round up to .95 or .50 — never down.