Premium menu pricing for steakhouses and chophouses. Target 65–72% gross margin with real steakhouse benchmarks.
Steakhouse industry standard: 65–72%
Recommended Menu Price
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At 68% margin · $— profit per dish
Steakhouse Pricing Formula
Price = $cost ÷ (1 − 68%) = ?
AI estimates ingredient costs — no spreadsheet needed
Real dish costs and prices for steakhouses. Click any row to load it into the calculator above.
| Dish | Ingredient Cost | Menu Price | Gross Margin | |
|---|---|---|---|---|
| 8oz Filet Mignon | $18.00 | $58.00 | 69% | Load → |
| 16oz Ribeye | $22.00 | $72.00 | 69% | Load → |
| Wedge Salad | $2.50 | $14.00 | 82% | Load → |
| Lobster Mac & Cheese (side) | $6.00 | $22.00 | 73% | Load → |
| Crème Brûlée | $2.20 | $12.00 | 82% | Load → |
Key Pricing Challenge
Justifying premium beef prices and managing high protein food costs
Compound butter ($3), sauce ($4), and Oscar-style topping ($14) at 80%+ margin each are pure profit. A $58 filet with $20 in add-ons at 82% margin generates more incremental profit than the steak itself.
Steakhouse sides at $10–$22 each are industry standard. Guests expect à la carte sides and the 80%+ margins on truffle fries, creamed spinach, and lobster mac are critical to steakhouse economics.
A steakhouse with a curated wine list achieves 65–70% beverage margin. Premium steaks and wine are naturally paired — train staff to lead with recommendations. A $120 bottle of Cabernet at $35 wholesale is 71% margin.
USDA Prime, Wagyu, or dry-aged designations justify 30–50% price premiums. Guests at steakhouses read menus carefully — detailed beef sourcing descriptions increase willingness to pay significantly.
Type any dish name — MenuPricer AI estimates ingredients, calculates costs, and gives you 3 pricing tiers with delivery markups. Built for steakhouses.
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