Menu Pricing Calculator

Calculate the right selling price for your menu items based on food cost, target profit, markup, and business expenses.

Menu item cost

Enter the total cost required to prepare one serving of the menu item.

Food cost per serving

cost

Target food cost

Recommended menu price

Based on your food cost percentage target.

Recommended selling price

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Food Cost ÷ Target Food Cost %

Food cost

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Target food cost

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Gross profit per serving

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Gross profit margin

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Calculation breakdown

Food cost —

Target food cost —

Formula —

Recommended price —

Tip: A lower target food cost percentage generally produces a higher selling price. Many food businesses use food cost targets to help cover labor, rent, utilities, and other operating expenses.

Menu item information

Add the direct cost and pricing targets for one menu item or serving.

Menu item name

Current selling price

price

Ingredient costs

Add all ingredients and direct food costs used for one serving.

Additional costs

Include packaging, labor, delivery, utilities, or other costs per serving.

Packaging

cost

Labor

cost

Other cost

cost

Pricing targets

Choose your desired profit margin and optional tax percentage.

Target profit margin

Tax rate

Menu pricing analysis

Complete cost, price, and profitability analysis for your menu item.

Recommended selling price

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Based on your total cost and target profit margin

Total ingredient cost

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Total cost per serving

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Target profit per serving

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Recommended food cost %

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Price with tax

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Current price difference

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Cost breakdown

Ingredients —

Packaging —

Labor —

Other costs —

Total cost —

Target profit margin —

Recommended selling price —

Enter your costs to calculate your menu pricing analysis.

Tip: Your selling price should cover ingredients, labor, packaging, overhead, and taxes while still leaving enough profit for your business. Review your menu prices regularly because ingredient costs can change over time.