Estimate a menu price from ingredient cost and your chosen food cost target. Free, no signup required.
Illustrative fee scenarios using your cost-based estimate. These are not current platform quotes. Calculations preserve revenue after the example fee, before packaging, labor, taxes, processing, or other costs. Use your actual agreement when setting a price.
Price multiple menu items at once. All use the same target food cost % from above.
| Item Name | Ingredient Cost ($) | Cost-based estimate | Ingredient margin before other costs | |
|---|---|---|---|---|
| — | — | |||
| — | — |
| Restaurant Type | Target Food Cost % | Notes |
|---|---|---|
| QSR / Fast Food | 25–28% | High volume, standardized portions |
| Fast Casual | 28–32% | Better ingredients, efficient labor |
| Casual Dining | 30–35% | Most independent restaurants |
| Fine Dining | 32–38% | Premium ingredients; high ticket average offsets |
| Bars (food) | 28–33% | Beverage margin subsidizes food cost |
For more guidance, see our Food Cost Percentage Guide or the full menu pricing guide.
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