👆
👆 Fill in costs to generate analysis
🤖
AI Pricing Analysis
Example: General Tso's ChickenBudget
$6.99
Margin 72%
Best
Standard
$8.99
Margin 79%
Premium
$12.99
Margin 86%
Type a dish name. The AI builds the ingredient cost breakdown and gives you 3 price tiers with your real margin. No recipe cards, no spreadsheets, no data entry.
Works from a dish name alone · No recipe cards · No ingredient database to build first
Kung Pao Chicken
Total cost: $3.15
Cost Breakdown
Budget
$8.99
65% margin
Standard
$11.99
74% margin
Premium
$15.99
80% margin
✦ AI Menu Copy
“Wok-tossed chicken with roasted peanuts in a
Food cost
26% · on target
👆 Fill in costs to generate analysis
Budget
$6.99
Margin 72%
Standard
$8.99
Margin 79%
Premium
$12.99
Margin 86%
Each one is a specific thing MenuPricer is built to handle
Your recipes live in your head
Most costing tools start with "import your recipes" — which stalls immediately if they were never written down. Type the dish name instead, and the AI drafts the ingredient list and quantities for you to adjust to how you actually make it.
Delivery commission eats the margin
Marking your dine-in price up by 30% for delivery does not work, because the commission applies to the marked-up price too. The right move is to work backwards from the payout you need — the tool does that arithmetic for you.
Ingredient costs moved again
The problem with spreadsheets was never that they are hard to build — it is that nobody goes back to update them. Save a recipe once, change an ingredient price, and every dish using it recalculates, flagging the ones that fell below your target.
5
Dishes free, no card
3
Price tiers per dish
30s
Dish name to price
3
Currencies supported
Honest comparison
Each option is genuinely right for someone. Including where MenuPricer is not the answer.
Spreadsheets
Where it wins
Total control, zero cost
Where it falls short
Nobody goes back to update them when costs move, so the numbers quietly go stale
General AI chatbots
Where it wins
Flexible, will answer anything
Where it falls short
They do not remember your menu, can give different answers to the same dish twice, and cannot tell you when costs shift
Enterprise inventory platforms
Where it wins
The most complete feature set, right for chains with dedicated finance staff
Where it falls short
Weeks of recipe and ingredient data entry before the first number, at an annual cost most independents cannot justify
MenuPricer
Where it wins
Starts from a dish name, saves the recipe once, and recalculates when costs change
Where it falls short
Focused on pricing only — no purchasing or stock management. If you need full inventory control, the third column is the better fit
Want a named, feature-by-feature breakdown? See the full comparisons →
From the Blog
The complete formula for calculating food cost % and setting profitable prices for every dish.
Food CostCalculate food cost percentage per dish and across your full menu — with worked examples.
ProfitabilityAverage margins by restaurant type and five strategies to improve yours this week.
DeliveryEvery fee broken down — and the exact formula to price your delivery menu profitably.
Total Cost
—