Menu Price Calculator
Turn a plate cost and a target food cost percentage into a recommended menu price, contribution margin, gross margin, and a psychological price your guests will accept.
Enter a rival's price to see how your recommended price compares.
Menu Price = Plate Cost / (Target Food Cost % / 100)
Recommended Menu Price
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Enter a plate cost to calculate
Contribution Margin
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price − plate cost
Gross Margin
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of menu price
Price at common targets
25% food cost
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30% food cost
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35% food cost
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A lower target food cost % pushes the price up and widens your margin. A higher target lets you price competitively at the cost of thinner margin.
Cucinovo prices every recipe from its real plate cost
Cucinovo calculates plate cost from your ingredients and sub-recipes automatically, so your menu prices stay profitable even as supplier prices move. Free plan available.
Start free with CucinovoUnderstanding Menu Pricing
The food-cost pricing formula
The most widely used method sets the price so that the plate cost is a fixed percentage of the menu price. Pick your target food cost percentage, divide the plate cost by it, and you have a price that protects your margin on every sale.
Menu Price = Plate Cost / (Target Food Cost % / 100)
Contribution margin vs food cost %
Food cost percentage tells you the ratio; contribution margin tells you the euros. A dish with a slightly worse food cost percentage but a higher price can contribute more cash per sale toward labour and rent.
Contribution Margin = Menu Price − Plate Cost
Common Menu Pricing Methods
Divide the plate cost by your target food cost percentage. Fast, consistent, and the industry default. This calculator uses it as the primary method.
Set the price to hit a target contribution in euros per dish. Useful for high-volume items where absolute cash per sale matters more than the percentage.
Anchor to what comparable venues charge for similar dishes, then confirm the resulting food cost is sustainable. Best as a cross-check, not the sole method.
Round the cost-based price to an ending like .95 or .50. Charm prices feel lower and read cleaner on a menu without meaningfully cutting your margin.
Menu Pricing FAQ
How do I price a menu item?
The most common method divides the plate cost by your target food cost percentage. If a dish costs €4 to plate and you target 30% food cost, the menu price is €4 / 0.30 = €13.33. Round it to a psychological price such as €12.95 or €13.50.
What is a good gross margin on a menu item?
Gross margin is the complement of food cost: a 30% food cost target yields a 70% gross margin. Most operators aim for 65–75% gross margin per dish, but a high contribution margin in euros can matter more than the percentage on high-volume items.
Should I match my competitor's price?
Use competitor prices as a sanity check, not a rule. If your cost-based price sits far above the market, revisit portioning, sourcing, or the concept. If it sits below, you may be leaving margin on the table. The calculator shows what food cost you would run at a competitor's price.
What is contribution margin and why does it matter?
Contribution margin is the menu price minus the plate cost. It is the euros each sale contributes toward labour, overhead, and profit. A dish with a lower food cost percentage but higher price often contributes more per sale than a cheap, high-margin-percentage item.