Tools
Menu Pricing Calculator
The price an item needs to hit a target food cost percentage, before and after VAT.
Your numbers
Results
- Price before VAT
- 40.00
- Price including VAT
- 46.00
- Contribution per item
- 28.00
Results update as you type. Nothing you enter is sent to us.
To test a target margin against a real cost base before a price is set.
Work backwards from the margin you need rather than forwards from the price you are used to. Enter the item cost and the food cost percentage you are targeting, and the calculator returns the price that achieves it, along with the gross profit at that price.
Treat the result as a starting point, not a decision. A price still has to sit sensibly within its category band and avoid crossing a threshold that makes the change more visible than it needs to be.
How to read this
This gives the arithmetic price. What a guest will actually pay is a separate question, and the two are reconciled in the pricing review rather than in a calculator.
Related
SolutionMenu Strategy, Engineering & PricingA structured study of what your menu sells, what each item earns, and what to change — item performance, food cost, pricing, product mix and menu structure.- ResourceMenu Engineering TemplateAn editable restaurant workbook for menu engineering, with structured inputs, working calculations and an action-ready summary.
- ResourceRecipe CostingAn editable restaurant workbook for recipe costing, with structured inputs, working calculations and an action-ready summary.
- ToolFood Cost CalculatorFood cost percentage and gross margin for a single item, from its cost and selling price.
ArticleReading a menu as a commercial documentA menu is the only document every guest reads and the only one that sets revenue and cost at the same time. Here is how to read yours as a commercial instrument rather than a list.- SolutionMenu EngineeringRearranging the menu so the profitable dishes are the ones guests actually choose.
