Menu pricing for Chinese and dim sum restaurants. Target 67–74% gross margin with real chinese restaurant benchmarks.
Chinese Restaurant industry standard: 67–74%
Recommended Menu Price
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At 70% margin · $— profit per dish
Chinese Restaurant Pricing Formula
Price = $cost ÷ (1 − 70%) = ?
AI estimates ingredient costs — no spreadsheet needed
Real dish costs and prices for chinese restaurants. Click any row to load it into the calculator above.
| Dish | Ingredient Cost | Menu Price | Gross Margin | |
|---|---|---|---|---|
| Kung Pao Chicken | $3.50 | $14.00 | 75% | Load → |
| Peking Duck (half) | $14.00 | $45.00 | 69% | Load → |
| Dim Sum (3pc basket) | $1.50 | $6.00 | 75% | Load → |
| Fried Rice (large) | $1.80 | $9.00 | 80% | Load → |
| Hot & Sour Soup | $1.20 | $6.00 | 80% | Load → |
Key Pricing Challenge
Pricing family-style dishes fairly while managing large menus and food cost across hundreds of items
A table of 4 ordering 4–6 shared dishes at $12–$18 each generates $48–$72 per person at the table — higher than individual ordering. Train staff to suggest 'one dish per person plus one extra for sharing.'
Steamed rice at $2–$3 per person and soups at $6–$9 with 78–85% margin should be actively suggested, not left to guests to request. They fill the table and protect overall food cost.
Chinese restaurants often carry 80–120+ items, creating waste and inconsistency. Cutting to 40–60 focused items reduces inventory, food waste, and training burden — and typically improves margins by 3–5%.
Set menus for 8–10 person tables at $38–$65/person with 28–30% food cost generate strong gross profit. Feature banquet packages prominently — they provide guaranteed revenue and simplify kitchen operations.
Type any dish name — MenuPricer AI estimates ingredients, calculates costs, and gives you 3 pricing tiers with delivery markups. Built for chinese restaurants.
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