Menu pricing for Thai and Southeast Asian restaurants. Target 69–75% gross margin with real thai restaurant benchmarks.
Thai Restaurant industry standard: 69–75%
Recommended Menu Price
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At 72% margin · $— profit per dish
Thai Restaurant Pricing Formula
Price = $cost ÷ (1 − 72%) = ?
AI estimates ingredient costs — no spreadsheet needed
Real dish costs and prices for thai restaurants. Click any row to load it into the calculator above.
| Dish | Ingredient Cost | Menu Price | Gross Margin | |
|---|---|---|---|---|
| Pad Thai (shrimp) | $3.50 | $14.00 | 75% | Load → |
| Green Curry (chicken) | $3.20 | $14.00 | 77% | Load → |
| Tom Yum Soup | $2.80 | $12.00 | 77% | Load → |
| Spring Rolls (4pc) | $1.50 | $8.00 | 81% | Load → |
| Mango Sticky Rice | $1.80 | $8.00 | 78% | Load → |
Key Pricing Challenge
Managing imported ingredient costs (fish sauce, lemongrass, Thai basil) while staying price-competitive
Pad Thai, fried rice, and noodle dishes at $12–$16 with 72–78% margin are what most guests order. These are your volume drivers. Don't undercut them to compete — focus on quality and authenticity.
Offering 1–5 spice levels costs nothing but increases guest satisfaction and repeat visits. Guests who get exactly the spice they want return 40% more frequently. Make your spice scale descriptive, not just numerical.
Spring rolls, satay, and soups at 78–85% margin add $6–$12 to the table when ordered. Train staff to suggest 'we recommend starting with our Tom Yum — it's our most popular starter.'
Mango sticky rice, fried banana, and coconut ice cream at 75–82% margin are easy to make, culturally authentic, and highly instagrammable. Feature them with photos and suggest them after the main.
Type any dish name — MenuPricer AI estimates ingredients, calculates costs, and gives you 3 pricing tiers with delivery markups. Built for thai restaurants.
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