Enter each ingredient, quantity, and price per unit. Instantly see total food cost per portion, suggested menu price, and gross margin.
How to use: Add every ingredient used in one portion. Set your target food cost %. The calculator shows your minimum selling price to hit that target.
| Ingredient | Qty | Unit | Price / Unit ($) | Cost | |
|---|---|---|---|---|---|
| $4.00 | |||||
| $0.12 | |||||
| $0.30 | |||||
| $0.12 |
Total ingredient cost
$4.54
per portion
Suggested menu price
$15.13
at 30% food cost
Gross margin
70.0%
before labor & overhead
Price breakdown
MenuPricer's AI analyzes your dish, benchmarks against competitor prices, and suggests the optimal price for your market — not just the math.
Try AI Pricing FreeIngredient cost (also called food cost per dish) is the sum of every component that goes into one portion of a menu item.
For each ingredient: Row cost = Quantity used × Price per unit Total ingredient cost = Σ (all row costs) Suggested menu price = Total cost ÷ Target food cost %
| Pack | Pack Price | Price per unit |
|---|---|---|
| Chicken breast, 5 kg bag | $24.00 | $0.0048/g |
| All-purpose flour, 25 kg | $18.00 | $0.00072/g |
| Olive oil, 4 L bottle | $28.00 | $0.007/ml |
| Eggs, 30-count flat | $9.00 | $0.30/pc |
| Cherry tomatoes, 1 kg punnet | $5.50 | $0.0055/g |
| Restaurant type | Target range | Typical target |
|---|---|---|
| Fast food / QSR | 25–30% | 28% |
| Fast casual | 28–32% | 30% |
| Casual dining | 28–35% | 32% |
| Fine dining | 30–38% | 33% |
| Bakery / café | 28–35% | 32% |
| Catering / events | 25–35% | 30% |
How do you calculate ingredient cost?
For each ingredient: multiply quantity used (in your portion) by the price per unit. Sum all ingredients to get total food cost per dish.
How do you find price per unit for an ingredient?
Price per unit = Pack price ÷ Pack quantity. Use your wholesale invoice, not retail grocery prices.
What food cost percentage should I target?
Most restaurants target 28–35%. Fast casual 25–30%. Fine dining up to 38%. Divide your ingredient cost by that percentage to find the minimum menu price.
Does this calculator include labor?
No — ingredient cost only. Labor (25–35%) and overhead are tracked separately as percentages of total revenue.