Free tool · 4 minutes
Menu price calculator
From recipe cost to the price you should charge. It includes waste, target food cost and tax so your margin is never a surprise.
Your result
Fill in the fields and press calculate. The result will appear here.
What it measures and how to read it
First we work out the real cost: ingredient cost divided by the yield after waste. Then we apply the target food cost to get the price before tax.
The suggested price rounds the price with tax up to the next half dollar to keep the menu simple, but it is not a pricing psychology rule.
The gross margin is the difference between the price before tax and the real cost. It does not include labor, rent or other costs.
These ranges are a guide for independent full-service restaurants in LATAM. They are no substitute for your income statement or an accounting review.
Three decisions after the result
1. Look at the gap
Compare the result with your target. If it is out of range, do not change everything at once: pick the lever with the biggest impact.
2. Put a number on it
Turn the gap into dollars per month and per year. That tells you whether it is worth a meeting, a supplier change or a price increase.
3. Run a test
Set one action for the next 7 days, measure the result and come back to the tool. One decision per week.
Download the weekly P&L template Email access; includes 12 weeks and the prime cost and EBITDA columns.
Frequently asked questions
What is target food cost?
The share of sales you want to spend on food cost. For many full-service restaurants it sits between 28% and 35%, depending on the concept.
How do I include waste?
Enter the percentage of product lost to trimming, cooking or spoilage. The real cost goes up because you need to buy more to serve the same serving.
Should I include tax?
If your menu shows prices with tax included, enter it to compare against the price the guest sees. If not, leave it at zero.
Is the suggested price mandatory?
No. It is a starting point. Check competitors, perceived value and willingness to pay before you change the menu.
Reviewed by the Editorial Board · Last reviewed: October 2026 · Method and assumptions
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One number, one decision
One idea you can apply to your restaurant: costs, sales, team or operations. No filler and no promises of endless growth.