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Updated 2026-05-14 · Hospitality · Educational use only ·
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Menu Pricing Calculator

Restaurant menu pricing math.

Calculate menu price from ingredient cost and target food cost percentage. Enter labour allocation per dish to size table economics.

What this tool does

This calculator estimates a menu price for a dish by combining ingredient costs with a target food cost percentage and labour allocation. It takes three inputs: the cost of ingredients, your target food cost percentage (the proportion of the menu price that covers ingredients), and the labour cost assigned to that dish. The result shows what price point would align ingredient spend with your food cost target while accounting for labour expenses. The food cost percentage and ingredient cost are the primary drivers of the final price. A restaurant might use this to price a new dish given known ingredient costs and desired margins. The calculation assumes labour allocation is fixed and doesn't account for additional overheads like utilities, rent, or packaging. Results are illustrative and should be cross-checked against your operational context and market conditions.

Quick answer: with the default values, the result is $16.29 (Suggested Menu Price). Adjust the values below for your own figures.

Enter Values

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Formula Used
Ingredient
Target %
Labour

Disclaimer

Results are estimates for educational purposes only. They do not constitute financial advice. Consult a qualified professional before making financial decisions.

Restaurant menu pricing works backward from target food cost. Standard target 25-35% food cost. This calculator gives suggested price given ingredients and labour.

4 ingredients with 28% target food cost = 14.29 for food portion. Add 2 labour allocation = 16.29 suggested price. Margin 10.29 before overheads. This is minimum price; strong brands can charge more.

Mark-up matters more than you'd think. 28% vs 35% food cost on 4 ingredients = 14.29 vs 11.43 price = 1,150 extra monthly margin on 400 covers. Set targets right; implement consistently.

Quick example

With ingredient cost of 4 and target food cost of 28% (plus labour allocation per dish of 2), the result is 16.29.

Which inputs matter most

You enter Ingredient Cost, Target Food Cost %, and Labour Allocation per Dish.

What's happening under the hood

Price for target = ingredient / target food cost %. Add labour allocation. Suggested = food price + labour.

What this doesn't capture

The result reflects only the inputs you provide and the assumptions built into the formula. It is a simplified model rather than a complete picture, and factors specific to your situation may matter just as much.

Example Scenario

£4 / 28% + £2 = $16.29.

Inputs

Ingredient Cost:£4
Target Food Cost %:28%
Labour Allocation per Dish:£2
Expected Result$16.29
Expected Result breakdown
Price at Target Food Cost$14.29
Labour Allocation$2.00
Gross Margin$10.29
Target Food Cost28.00%

This example uses typical values for illustration. Adjust the inputs above to match a specific situation and see how the result changes.

Sources & Methodology

Methodology

Price for target = ingredient / target food cost %. Add labour allocation. Suggested = food price + labour.

Frequently Asked Questions

Premium pricing?
Above-target pricing justified by brand, experience, location. A 16 dish at 20% food cost is strong margin - works if value matches. Below-target pricing sometimes loss-leads for traffic; must be strategic.
Why does a lower food cost percentage result in a higher suggested price?
The target food cost percentage represents the share of the menu price allocated to ingredients, so a smaller percentage means ingredients cover a smaller slice of the total price, pushing the calculated price upward. For example, a 5 ingredient at 25% food cost yields a 20 base price, while the same ingredient at 40% yields 12.50. This relationship is the core of the formula and reflects how tighter margin targets require higher pricing to maintain profitability.
What counts as a labour allocation for a single dish?
Labour allocation here refers to the direct labour cost attributed to preparing one serving of a dish, such as a portion of a line cook's hourly wage based on prep and cook time. A dish taking 10 minutes to prepare from a cook earning 18 per hour carries roughly 3 in direct labour. This figure is distinct from total kitchen labour and requires an estimate of per-dish time, which varies by service style and kitchen setup.
Can this calculator account for overheads like rent, utilities, or packaging?
The calculator focuses on ingredient cost and labour allocation only, so fixed and variable overheads are outside its scope. In practice, full menu pricing often uses a broader prime cost model or contribution margin approach that layers in overhead recovery. The suggested price here is a starting point, and operators typically cross-reference it against total cost structures and local market pricing to arrive at a final figure.

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