Cost & pricing
Plate Cost & Menu Price Calculator
What does this dish cost me, and what should it be priced at?
Cost a recipe from your invoices. Enter each ingredient as the pack you buy and the amount the recipe uses. Keep the units consistent within a row; the calculator does not care whether that unit is pounds, ounces, or each.
Your numbers
Pre-filled with a worked example so you can see how it behaves. Type over any field with your own figures. Nothing you enter is sent anywhere.
The answer
How this is calculated
For each ingredient: cost = (pack cost ÷ pack size) × amount used
Plate cost = sum of ingredient costs × (1 + trim and waste %)
Food cost % = plate cost ÷ menu price × 100
Suggested price = plate cost ÷ target food cost %
What this does not tell you
- Pack size and amount used must share a unit within a row. Mixing pounds and ounces in one row will give a wrong answer.
- Food cost percentage does not tell you which dishes make the most money. A high-cost steak can out-earn a low-cost pasta on gross profit per plate.
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