Enter what one plate costs you to make. Works in any currency.
How this menu price calculator works
It divides the cost of one plate by the food cost percentage you want, then rounds the price up the way you choose. A plate that costs 4.20 at a 30% target becomes 14.
Pricing tips that protect profit
- Cost the plate at today's prices. Last year's ingredient prices make every dish look cheaper than it is.
- Include the small things. Oil, garnish, sauces and packaging add up on every plate.
- Not every dish needs the same target. Starters and drinks can carry a lower food cost; a signature main can carry a higher one if it brings guests in.
- Check your best sellers first. A popular dish priced too low pulls down the profit of the whole menu.
Don't work it out by hand every month
Peasily keeps the cost of every plate up to date from your latest purchase prices, flags dishes that sell well but earn little, and suggests a fair new price for each one.
Book a demoQuestions
How do I calculate the menu price of a dish?
Add up the cost of every ingredient on one plate at today's prices, then divide by your target food cost percentage. A plate costing 4.20 at a 30% target should sell for about 14.
What food cost percentage should I use for pricing?
Most restaurants price at a 25 to 35% food cost. Quick service often aims lower, fine dining a little higher.
Should the menu price include sales tax?
That depends on your country. Where prices are shown before tax, add the tax on top; where menu prices include tax, set the tax field to 0 and price the dish so it still meets your target after tax.
See your own numbers in Peasily
We'll walk you through it with your real menu and outlets.