Free restaurant pricing tool
Price a menu item from cost, target, and evidence.
Estimate a price from ingredient cost and a target food cost percentage, then compare it with the current menu price.
A visible price assumption makes the next menu review easier to explain.
Free menu price calculator
Turn plate cost into a price you can defend.
Use ingredient cost and a target food cost percentage to estimate a menu price. Your numbers stay in the browser and are not uploaded.
Your recommended price will appear here
Enter an ingredient cost and target food cost percentage to see the price line.
After the calculation
Keep price, cost, and the next check together.
The calculator gives you a price line; the weekly pack keeps food cost, labor, inventory, sales, and follow-up actions visible.
How to read it
A target is a starting line, not the whole menu strategy.
Compare the estimated price with portion size, guest value, packaging, fees, labor, taxes, and contribution margin before publishing a change.
Confirm the item cost
Use the same recipe, portion, yield, and unit definitions that the kitchen can repeat.
Set the target
Choose a target food cost percentage that fits the operation and keep the assumption visible.
Test the change
Compare the new price with sales mix and guest response, then record one next check.