Restaurant Menu Pricing Calculator
Enter your ingredient costs, labour, and overhead to find the ideal selling price for any dish — with your target profit margin built in.
Ingredients
Enter at least one ingredient cost to see your recommended price
Menu Pricing FAQs
How do I price a menu item for my restaurant?
Add up all costs per dish (ingredients + labour + overhead share). Then divide by (1 minus your target gross margin). At a 65% margin with €5 total costs: €5 ÷ 0.35 = €14.29 minimum price.
What gross margin should a restaurant target per dish?
There is no figure that fits every restaurant: it depends on your prices, your concept and your fixed costs. Work it out from your own numbers. The margin across all dishes has to cover rent, staff and the other costs not counted per dish, and still leave a profit. Set that margin in the calculator and it gives the price.
Should I include VAT in my menu prices?
In the EU, the price shown to consumers has to include VAT (the Price Indication Directive, 98/6/EC). Calculate your base price first, then add the VAT rate that applies to you; the calculator does both steps.
What is overhead share per dish?
Overhead includes rent, utilities, and insurance divided across all dishes served. A rough way to estimate it: take your monthly fixed costs, divide by the number of dishes you serve per month. Even a small amount per dish adds up across a month of service.
Display your perfectly priced menu online
Menumigo lets you update prices instantly — no reprinting costs, no outdated paper menus.
Create your free digital menu →