Free restaurant financial tool
Restaurant Menu Pricing Calculator
Calculate the cost of one menu item from the package prices and portions of its ingredients, then see a target-based menu price and gross profit per item.
Build the plate cost
Use the same unit for the package quantity and portion used.
Keep the units consistent.
If a 5 lb package costs $40 and your recipe uses ounces, enter 80 package units and the number of ounces used per serving.
Your information is not saved or sent to TrueCount Services.
What does the Restaurant Menu Pricing Calculator calculate?
The calculator estimates ingredient cost per serving, adjusted plate cost, a target menu price, and gross profit and margin at your current price. Ingredient cost uses package cost ÷ package quantity × portion used. The ingredient subtotal is the base plate cost; the adjusted plate cost adds the waste allowance and any packaging or garnish entered separately. Use the same units for package quantity and portion size.
The waste or yield allowance adds a percentage to ingredient cost; it does not calculate a measured usable-yield percentage. Target food cost % is the share of selling price you want adjusted plate cost to represent. The suggested menu price divides adjusted plate cost by that target. Gross profit per item is current price minus adjusted plate cost; gross margin % expresses that amount as a share of current price. Neither is net profit, and neither includes all labor, occupancy or operating expenses.
How should you use the suggested menu price?
Treat the suggested price as a pricing guide. Review labor, overhead, guest value, market conditions and competing menu prices before making a change. This calculator is an educational tool, not accounting advice.
Review the gap between expected and actual food usage with the Food Cost Variance Calculator, or compare order costs with the Third-Party Delivery Profitability Calculator.