Pricing
Aim at a food cost %. Back into the menu price.
A lot of kitchens plan around a target food cost band. Enter plate cost and the % you want; get the menu price that hits it. Or flip the mode and audit a price already on the board.
This is ingredients only — not labor or overhead. Use it when writing a new menu item or checking whether an old price still fits after a supplier increase.
Runs in your browserNo signupNot tax advice
$
%
menu = plate ÷ (target% ÷ 100)
Menu price$12.67
Target food %30%
Estimates only — not tax or accounting advice. Double-check before you print price tags.
How it's calculated
If plate cost is \$3.80 and you want 30% food cost, menu = 3.80 ÷ 0.30 ≈ \$12.67. Round the way your menu already does (e.g. \$12.95), then re-check the %.
menu = plate ÷ target food cost %