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Pricing 5 min read
How to price a menu item
Set a target food cost, then let the math do the work, without ignoring local pricing reality.
Cost-plus pricing is the simplest, most defensible way to price a menu item.
The formula
Suggested price = cost per portion ÷ target food cost %
Example: cost $3.60, target 30% → suggested price $12.00.
Sense-check against the market
If your suggested price is wildly above what nearby competitors charge, look at three levers: portion size, ingredient sourcing, or the target food cost itself (some categories sustainably run higher).
Use category-level targets
Drinks and desserts can sustain a tighter food cost than mains. Set category-level targets in Settings to keep food cost consistent by dish type.
Try it on your own menu.
Cost a dish in minutes. No spreadsheets.