Menu price calculator
Enter what a dish costs to make and the food cost % you're aiming for. Get the price to put on the menu, rounded to a menu-friendly number, plus how much each sale leaves you.
Frequently asked questions
How do you price a menu item?
The most common method: menu price = plate cost ÷ target food cost %. A dish that costs $4.20 to make at a 30% target sells for $14. Then check it against what nearby restaurants charge.
What food cost % should I use for pricing?
Many restaurants use 28–32% as a starting point. Drinks often run 18–24% and desserts lower still, which lets a few high-cost dishes stay on the menu.
Why do menu prices end in .49 or .99?
Charm pricing reads as a lower price at a glance. Many full-service places drop the cents altogether instead. Either way, round up so the rounding never eats into your margin.