Free tool
Price a dish in ten seconds.
Plate cost in, menu price out, with the profit per plate and a table of prices at different food-cost targets.
Menu price
$0
Profit per plate before labour and overhead: $0
| Food cost | Price | Profit |
|---|
The formula
Menu price = plate cost ÷ target food-cost %. Add packaging for takeout items. Then round to a price that reads well on your menu. For the full method, including how to cost a recipe and check prime cost, read menu pricing and food cost and how to read a restaurant P&L.
How do I calculate a menu price from food cost?
Divide the plate cost by your target food-cost percentage. A dish that costs $4.20 to make, at a 30% target, should sell for about $14.00 ($4.20 ÷ 0.30).
What is a good food cost percentage?
Many full-service restaurants aim for roughly 28–35%, but it depends on your concept, prices and labour. Use it alongside prime cost (food plus labour), not alone.
Should takeout cost more?
Takeout adds packaging and sometimes app fees. Add packaging to the plate cost for takeout items, and compare prices on your own site with what you charge on apps.
See it working in a real restaurant.
Order from a restaurant that runs on WhatsTable, then talk to us for 20 minutes about yours.
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