Menu pricing for seafood and fish restaurants. Target 65–73% gross margin with real seafood restaurant benchmarks.
Seafood Restaurant industry standard: 65–73%
Recommended Menu Price
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At 68% margin · $— profit per dish
Seafood Restaurant Pricing Formula
Price = $cost ÷ (1 − 68%) = ?
AI estimates ingredient costs — no spreadsheet needed
Real dish costs and prices for seafood restaurants. Click any row to load it into the calculator above.
| Dish | Ingredient Cost | Menu Price | Gross Margin | |
|---|---|---|---|---|
| Grilled Salmon Fillet | $8.00 | $28.00 | 71% | Load → |
| Lobster Bisque | $4.50 | $16.00 | 72% | Load → |
| Fish & Chips | $5.50 | $19.00 | 71% | Load → |
| Shrimp Cocktail | $4.00 | $16.00 | 75% | Load → |
| Clam Chowder (cup) | $1.80 | $9.00 | 80% | Load → |
Key Pricing Challenge
Managing extreme protein cost volatility and waste from perishable inventory
Seasonal and premium fish (halibut, Dover sole, bluefin) should be listed as 'market price' — this protects margin when costs spike and signals exclusivity. Train staff to quote the current price confidently.
Soups at 78–85% margin are among your most profitable items. Feature house-made clam chowder or lobster bisque as a signature to attract guests and boost average ticket with a $9–$14 first course.
Seafood waste is profit loss. Order 90–95% of expected daily volume and run specials to move inventory that won't last another day. A 'catch of the day' special eliminates waste and creates excitement.
A recommended white wine or champagne pairing at $12–$18/glass increases average ticket by 25–35%. Train front-of-house to suggest pairings naturally — 'Our halibut pairs beautifully with the Sancerre tonight.'
Type any dish name — MenuPricer AI estimates ingredients, calculates costs, and gives you 3 pricing tiers with delivery markups. Built for seafood restaurants.
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