Menu Price Calculator
Price a serving from its ingredient cost and a target food cost percentage.
Example result
- Amount remaining after ingredients
- 8.4
The remainder must cover labor, rent, fees and profit. A target food cost is your assumption, not a restaurant benchmark.
How to calculate it
The remainder must cover labor, rent, fees and profit. A target food cost is your assumption, not a restaurant benchmark.
Worked example
This is an illustrative scenario, not a market benchmark. Select “Reset to example” to reproduce it in the calculator.
- Ingredient cost per serving
- 3.6 currency units
- Target food cost
- 30 %
Menu price before tax: 12
Menu Price FAQ
Is the remainder my net profit?
No. Subtract labor, overhead, service costs and applicable taxes before evaluating operating profit.
What does this calculation leave out?
The remainder must cover labor, rent, fees and profit. A target food cost is your assumption, not a restaurant benchmark.
Are my inputs saved or sent to a server?
Calculations run in your browser. We do not send your inputs or results to our server or analytics. A comparison stays in this tab until it is refreshed. A CSV is saved only when you choose to download it. See our privacy policy for ordinary hosting and optional analytics data.
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