How to use this calculator
Enter the direct cost of a menu item, delivery fee percentage, target food cost, and expected monthly sales volume. The calculator recommends a price and estimates profit impact.
Use this restaurant price calculator to set menu prices from ingredient cost, labor, packaging, delivery fees, and target food cost percentage.
Enter the direct cost of a menu item, delivery fee percentage, target food cost, and expected monthly sales volume. The calculator recommends a price and estimates profit impact.
A good menu price covers food, labor, packaging, platform fees, and still leaves enough gross margin to support rent, payroll, and profit.
Delivery pricing often needs a separate price because marketplace fees can erase menu margin.
If base cost is $8.25 and target food cost is 32%, recommended dine-in price is $25.78. With an 18% delivery fee, delivery-adjusted price is $31.44.
Start with item cost and target food cost, then adjust for labor, packaging, fees, demand, and competitor pricing.
Many restaurants target 28% to 35%, but the ideal percentage depends on concept and margin structure.
A menu item should contribute enough gross profit to cover operating costs after direct item costs and fees.
Delivery fees reduce margin, so many restaurants use higher delivery menu prices to protect profit.
Separate delivery pricing can be reasonable when platform fees materially reduce margin.
| Metric | Meaning |
|---|---|
| Main Result | Primary operating number for this restaurant decision. |
| Health Score | 0 to 100 score based on margin, cost pressure, risk, or growth. |
| Benchmark | Restaurant management benchmark for quick comparison. |
| Recommendation | Automatic next step based on the result. |