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Menu price and food cost calculator
Enter what a dish costs you to make and your target food cost percentage. Get a suggested menu price, your profit per plate and the food cost at your current price.
- Free to use
- No sign-up
- Runs in your browser
- Nothing you type is sent anywhere
Your dish
Pricing
Many restaurants aim for a food cost of roughly 25% to 35%, depending on the type of food and service.
Want to save this and come back to it? Storm Restaurant POS keeps everything on your own device. See Storm Restaurant POS.
Price your menu, then sell it
Storm Restaurant POS takes orders, sends them to the kitchen and tracks stock and sales, all offline and without monthly fees.
- Orders, kitchen display and tables
- Inventory and sales reports
- Works through internet outages
- One payment, no per-sale fees
One payment. No subscription. Works offline and your data stays on your device.
How to price a menu item with food cost percentage
Food cost percentage is the cost of the ingredients in a dish divided by its menu price. To find a price, divide the plate cost by your target percentage. A dish that costs $4.05 to make at a 30% target should sell for about $13.50.
Choosing a target
Many restaurants aim for roughly 25% to 35%. Premium ingredients often run higher; drinks and simple sides often run lower. The right target depends on your concept, labor and overheads.
Cost every component
Include the garnish, oil, sauce and portion of sides. Small items add up across hundreds of plates.
Check it regularly
Ingredient prices change. Recalculate your plate costs every few months, or when a supplier raises prices, so your margin does not quietly shrink.
Read more: Restaurant POS without monthly fees: is a one-time POS worth it?.
Frequently asked questions
What is a good food cost percentage?
Many restaurants target roughly 25% to 35%. It varies by cuisine, service style and price point.
Does profit per plate include labor?
No. It is the menu price less ingredient cost. Labor, rent and other overheads still need to come out of it.
Why round menu prices?
Rounded prices are easier to read and quicker to charge. Many venues use prices ending in .50 or whole numbers.
Can I cost my whole menu?
Storm Restaurant POS tracks your menu, inventory and sales so you can see what each item really earns.
More free tools
Quick calculators and planners for home, family and small business. All free, all in your browser.