OPERATOR TOOL
Menu price from food cost
Turn food cost per portion and a target food-cost percentage into a working menu price.
This is a pricing starting point, not a guarantee of restaurant profit.
Result
Enter cost and target percentage, then calculate.
Menu price
Contribution after food cost
Contribution after food cost is not net profit. Labor, occupancy, fees, packaging and other costs may still apply.
Formula
Menu price = Food cost per portion ÷ (Target food cost % ÷ 100)
Contribution after food = Menu price − Food cost per portion
Last calculation review: October 2026
Need to track multiple periods? The workbook is separate from this free calculator. See workbook options →
Worked example
Illustrative only. At $4.50 food cost per portion and a 30% target, $4.50 ÷ 0.30 = $15.00. Contribution after food cost is $10.50.
What to do next
- Check the plate cost before changing price.
- Test whether the calculated price makes sense for the item, market and guest value.
- Review contribution dollars and sales volume, not food-cost percentage alone.
Questions operators ask
Is the target percentage an industry benchmark?
No. Enter the target that fits your own concept and economics.
Is contribution after food the same as profit?
No. It excludes labor and other operating costs.
Can I use recipe cost directly?
Use cost per portion, not the total cost of the full batch.
Read Restaurant Menu Pricing Strategies before treating the calculated price as a final menu decision.