Pricing by gut feel leaves margin on the table or scares guests off. Work from the numbers first, then build the menu in MenuCrafters and publish it as a QR page and a print-ready PDF.
The formula, with a worked example
Food cost percentage = (plate cost ÷ menu price) × 100. To set a price from a target, flip it: menu price = plate cost ÷ target food cost percentage. Worked example: a burger costs $3.60 in ingredients and you want a 30% food cost, so the price is $3.60 ÷ 0.30 = $12.00. Sell it at $12.00 and your food cost is exactly 30%, leaving $8.40 of gross margin toward labor, overhead, and profit. Round to a charm price like $11.95 if it suits the menu, and recheck the percentage after rounding.
- Plate cost = the summed cost of every ingredient in one serving
- Food cost % = plate cost ÷ menu price × 100
- Target price = plate cost ÷ target food cost %
- Most full-service kitchens aim for a 28–35% overall food cost
Typical food-cost percentages by category
Targets vary by category — produce-driven plates carry low cost, proteins run higher, and drinks subsidize the kitchen. Use these ranges as a sanity check against your own numbers, not as fixed rules; your suppliers, portion sizes, and market set the real figure.
- Soft drinks and coffee: 10–20%
- Cocktails and spirits: 18–24%
- Beer: 24–28%
- Wine by the glass: 28–40%
- Pizza and pasta: 20–30%
- Vegetarian and produce-led plates: 20–30%
- Fried and shareable appetizers: 25–32%
- Seafood: 30–40%
- Steak and red meat: 30–45%
- Desserts: 18–28%
How it works
- 1
Total the plate cost
Add the cost of every ingredient in one serving, including garnish and sauce.
- 2
Set a target
Pick a target food cost percentage for the category, often 28–35% for mains.
- 3
Calculate the price
Divide plate cost by the target percentage to get a menu price, then round sensibly.
- 4
Build and publish
Enter your priced dishes in MenuCrafters and publish a QR menu and a PDF.
Frequently asked questions
- What is a good food cost percentage?
- Most full-service restaurants target an overall food cost of 28–35%, but it varies by category — drinks run lower and proteins run higher. Price each dish to its category and watch the blended average across the menu.
- How do I calculate food cost percentage?
- Divide the plate cost by the menu price and multiply by 100. A dish that costs $4.50 to make and sells for $15.00 has a food cost of 30%.
- Does MenuCrafters include a live calculator?
- Not yet on this page. Use the formula and ranges above to price each dish, then enter the prices when you build your menu in the editor.
Keep exploring
Build your restaurant menu now
Describe your restaurant and get a structured, editable menu with a hosted QR link and print-ready layout. Free to start.
Price my menu