RESTAURANT / FREE OPERATOR TOOLS
Menu Price Calculator
Set a price from plate cost and a target food cost percentage.
Default numbers are an example, not industry data.
Formula
Menu price = plate cost ÷ (target food cost % ÷ 100). Gross profit = menu price − plate cost.
How it works
Enter the ingredient cost of one plate and the percentage of its selling price that you want ingredients to represent. The target is a percentage of sales, not a markup percentage on cost. Use plate costs that reflect actual portions and preparation yield.
Treat the calculated price as a starting point. Gross profit here subtracts ingredients only; labor and overhead still need funding. Work with net prices excluding VAT or sales tax consistently, then consider local tax display requirements, customer demand and the rounded price before updating the menu.
Worked example
A plate cost of 6 at a 30% target gives an exact price of 20.00, rounded up to 20.00, and gross profit of 14.00 before other costs.
Frequently asked questions
Is food cost percentage the same as markup?
No. Food cost % divides cost by selling price. The selling-price multiplier is 100 divided by the target percentage; a 25% target implies four times cost.
What does gross profit per plate include?
It is the exact calculated price minus plate cost. It does not subtract labor, rent or other operating costs.
How is the rounded price calculated?
The exact price is rounded up to the nearest 0.50 currency unit. Check the resulting food cost percentage before adopting it.
Are my inputs saved or uploaded?
Calculations run in your browser. Inputs are not uploaded by the calculator. Sharing puts the inputs in a readable URL; anyone with that link can see them.