Enter what a dish costs and the food cost you're aiming for. Get a menu price with tax and clean rounding, and see what it leaves you.
How to price a menu item
Divide the cost of a portion by your target food cost: 3.20 ÷ 30% = 10.67. If menu prices include tax, add it on top, then round to a price that looks natural on your menu.
The formula gives a starting point. Check it against what guests expect to pay nearby, and let cheap, popular dishes carry a lower food cost than your signature ones.
Questions, answered
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