Menu Costing Tool
Calculate exact food costs per dish and optimize your menu pricing for maximum profitability.
How Menu Costing Works
Enter your ingredients, costs, and target profit margin to determine the optimal menu price that ensures profitability while staying competitive.
💡 Quick Tips:
- •Typical food cost percentages range from 25-35% for most restaurants
- •Include ALL ingredients, even small amounts like spices and garnishes
- •Use wholesale prices, not retail prices from grocery stores
- •Don't forget about waste - add 5-10% to your ingredient costs
Recipe Costing & Ingredients
Recipe Costing
Add ingredients and their costs to calculate menu item pricing
%
💡 Industry sweet spot: 28-32% for most restaurants
💡 Pro tip: Include everything - even salt, pepper, and garnishes!
🥗 Ingredient Name
⚖️ Quantity
💰 Cost per Unit
🗑️ Action
💡 Pro Tips for Accurate Costing:
- Name: Be specific - "Ground beef 80/20" vs "Ground beef" affects pricing
- Quantity: Use actual recipe amounts - 0.5 lb, 2 oz, 1 cup, 1 piece
- Cost: Use your actual wholesale prices, not retail grocery store prices
- Don't forget: Salt, pepper, oil, garnishes - small costs add up!
Include brand/grade if price varies
Per serving amount
$
Your wholesale price
= $47.92