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?
Most restaurants target 65–75% gross margin per dish (total costs = 25–35% of price). Fine dining can go higher because premium prices support it. Fast casual typically targets 70–75%.
Should I include VAT in my menu prices?
In EU countries, prices displayed to customers must include VAT. Calculate your base price first, then add VAT. In Portugal, food is taxed at 13% and drinks at 23% (with some exceptions).
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 €0.50–€1.50 per dish makes a meaningful difference at scale.
Display your perfectly priced menu online
Menumigo lets you update prices instantly — no reprinting costs, no outdated paper menus.
Create your free digital menu →