Menu Price From Food Cost Calculator
Set a menu price backwards from a target food cost percentage — enter the plate cost and the food cost you want, get the price to charge.
How it works
Menu price = plate cost ÷ (target food cost % ÷ 100) · Multiplier = 100 ÷ target %
Instead of adding a markup and hoping the food cost lands right, professional kitchens work backwards from the food cost percentage they want. Dividing the plate cost by the target percentage gives the price that produces exactly that ratio. A 30% target is the same as multiplying cost by 3.33, which is why the “times three” rule of thumb roughly holds.
Worked example
A plate costs $4.50 to make and you want a 30% food cost. The price is 4.50 ÷ 0.30 = $15.00 — a 3.33× multiplier — leaving $10.50 of gross profit per plate.
Frequently asked questions
Why divide instead of adding a markup?
Food cost percentage is cost ÷ price, so to fix the percentage you solve for price by dividing cost by the target ratio. Adding a flat markup instead lets the food cost percentage drift as ingredient prices change; dividing keeps it locked to your target.
Is the “multiply cost by 3” rule the same thing?
Almost — multiplying by 3 targets a 33% food cost, and by 3.33 a 30% food cost. This calculator makes the target explicit so you can price to any percentage rather than a single rule of thumb.
Should I round the result to a nicer price?
Yes. Menus usually round to psychological price points like $14.95 or $15. Rounding up slightly improves your food cost percentage; rounding down worsens it, so round with the resulting percentage in mind.
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This calculator is for educational purposes. Double-check important results before acting on them.