#754 · Business Tool

Restaurant Price Calculator

Use this restaurant price calculator to set menu prices from ingredient cost, labor, packaging, delivery fees, and target food cost percentage.

Calculator

Menu pricing inputs
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units
Ad space

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.

What the result means

A good menu price covers food, labor, packaging, platform fees, and still leaves enough gross margin to support rent, payroll, and profit.

Base Cost = Ingredient Cost + Labor Cost + Packaging Cost. Recommended Price = Base Cost ÷ Target Food Cost %. Delivery Price = Recommended Price ÷ (1 - Delivery Fee %).

Delivery pricing often needs a separate price because marketplace fees can erase menu margin.

Example calculation

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.

Tips for better results

  • Use target food cost as a guide, not the only pricing rule.
  • Round prices for menu psychology.
  • Check whether delivery orders require separate pricing.

FAQ

How should I price restaurant menu items?

Start with item cost and target food cost, then adjust for labor, packaging, fees, demand, and competitor pricing.

What is a good food cost percentage?

Many restaurants target 28% to 35%, but the ideal percentage depends on concept and margin structure.

How much profit should a menu item make?

A menu item should contribute enough gross profit to cover operating costs after direct item costs and fees.

How do delivery fees affect menu pricing?

Delivery fees reduce margin, so many restaurants use higher delivery menu prices to protect profit.

Should restaurants charge different dine-in and delivery prices?

Separate delivery pricing can be reasonable when platform fees materially reduce margin.

Restaurant decision module

MetricMeaning
Main ResultPrimary operating number for this restaurant decision.
Health Score0 to 100 score based on margin, cost pressure, risk, or growth.
BenchmarkRestaurant management benchmark for quick comparison.
RecommendationAutomatic next step based on the result.

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