Calculators
Menu Pricing Calculator
Price a dish from plate cost using a target food cost percentage, a markup multiplier, and psychological rounding.
- Runs in your browser
- Nothing uploaded
The tool
Enter your numbers below. Results update as you type, and nothing leaves your browser.
Everything you enter stays on your own machine. Nothing is sent to us or to anyone else, which you can confirm in your browser network tab.
What people use it for
- Pricing new dishes
- Annual menu price reviews
- Training kitchen managers
- Pricing specials
About this tool
What the Menu Pricing Calculator does
Restaurants usually price dishes from cost: divide the plate cost by a target food cost percentage, or multiply it by a markup factor. The result is then rounded to a price that suits the menu. This calculator shows both methods, the rounded price and the profit per plate.
Formula
- Price = plate cost ÷ target food cost (× (1 + tax) if prices include tax)
- Markup method: price = plate cost × multiplier
- Rounded up to the chosen ending
Worked example
Using the starting values in the calculator above:
| Input | Value |
|---|---|
| Plate cost | $5.40 |
| Target food cost | 30% |
| Markup multiplier (alternative) | 3.5 |
| Round to end in | .95 |
| Sales tax or VAT included in price | 0% |
| Result | Value |
|---|---|
| Suggested menu price | $18.95 |
| Food cost at that price | 28.5% |
| Price from target food cost | $18.00 |
| Price from markup multiplier | $18.90 |
| Gross profit per plate | $13.55 |
How to read the result
Price is also a positioning decision; compare with local competitors and your concept before finalising.
Menu design matters: highlighting high-profit dishes often lifts margin more than raising prices.
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Questions
Questions about this tool
The things clients actually want to know — costs, timelines, ownership and what happens after launch.
Commonly by dividing plate cost by a target food cost percentage, then adjusting for market and positioning.
Often around three to four times the ingredient cost.
Some concepts use charm pricing; upscale restaurants often use whole numbers.
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