Free Menu Pricing Calculator for Restaurants | Excel Template
What's Inside
About This Menu Pricing Calculator
Pricing correctly is one of the highest-leverage things a restaurant can get right. This template takes the arithmetic out of it — enter ingredient costs and it calculates food cost percentage, contribution margin, and a target price per item. A separate tab lets you model a price change before you put it on the menu.
Who Should Use This Menu Pricing Calculator?
Restaurant owners and managers pricing a menu without guessing. Especially useful if food cost is running above 30% or you're planning a menu redesign.
Quick Start Guide
- 1Enter your ingredient costs in the Cost Calculation tab
- 2The template calculates a target price per item
- 3Use the Scenario Testing tab to model price changes before you make them
- 4Review the psychological-pricing notes when you update the printed menu
The Resource
The Menu Pricing Formula
Menu Price = Raw Food Cost ÷ Target Food Cost Percentage Example: If a dish costs $4.50 in ingredients and your target food cost is 30%, then: Menu Price = $4.50 ÷ 0.30 = $15.00 This is your starting point — then adjust based on market positioning, perceived value, and competition.
Step 1: Calculate Your Raw Food Cost
- 1List every ingredient in the dish with its purchase cost and unit size (e.g., chicken breast: $3.99/lb)
- 2Calculate the cost per portion (e.g., 8oz portion = $3.99 ÷ 2 = $2.00)
- 3Add all ingredient portions together for the total raw food cost per plate
- 4Include garnishes, sauces, and sides — everything that goes on the plate
- 5Add 5-10% for waste and over-portioning to get your realistic food cost
Target Food Cost by Restaurant Type
| Restaurant Type | Target Food Cost % | Typical Range |
|---|---|---|
| Fine Dining | 28-32% | $35-100+ per entrée |
| Casual Dining | 30-35% | $15-35 per entrée |
| Fast Casual | 28-32% | $10-18 per entrée |
| QSR / Fast Food | 25-30% | $5-12 per entrée |
| Pizzeria | 25-30% | Ingredients are low-cost, high perceived value |
| Bar / Pub | 20-25% (drinks) | Alcohol has the best margins |
Pricing Psychology Techniques
0/7 completed
The Contribution Margin Method
Food cost percentage isn't the only metric. A $30 steak with 40% food cost ($12 cost) gives you $18 contribution margin. A $12 pasta with 25% food cost ($3 cost) gives you only $9 contribution margin. The steak puts more actual dollars in your pocket despite the "worse" food cost percentage. Track both food cost % AND contribution margin for every dish. Promote high contribution margin items, not just low food cost % items.
Pro Tip
Re-cost your top 10 selling items every quarter. Ingredient prices fluctuate — a dish that was 30% food cost 6 months ago might be 36% today. Small creep across many items adds up to thousands in lost margin annually.
Frequently Asked Questions
Yes — the template works in both Microsoft Excel and Google Sheets. A few formulas may render slightly differently in Sheets, but the calculations are the same.
The template includes rough industry bands by restaurant type — generally 28-32% for full-service and 25-28% for fast casual — and flags items outside your chosen target.
Yes — there's a separate tab for beverage pricing with pour-cost calculations.
Menu Pricing Calculator
Excel Template · 30 min setup
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