Free Menu Price & Food Cost Calculator
Turn ingredient costs into menu prices, with food cost targets and tax accounted for.
Ingredients
Total ingredient cost: $0.00
- Suggested price ex tax
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- Price incl. tax
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- Rounded menu price
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- Actual food cost %
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- Gross profit per serve (ex tax)
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Estimates only — check your costs and local tax rules.
Check an existing price
- Food cost %
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- Gross profit per serve (ex tax)
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How food cost % works
Food cost % = ingredient cost ÷ menu price excluding tax × 100
Many cafés and restaurants aim for roughly 25–35%, but the right target varies by venue. Gross profit here is before labour, rent and other operating expenses.
What to include in your ingredient cost
Your food cost is only as accurate as your recipe costing. Cost one serve exactly as it leaves the kitchen:
- Every ingredient by weight or portion, at what you actually pay your supplier
- Sauces, dressings, oil and butter used in cooking
- Garnishes and sides served on the plate
- Takeaway packaging, if the item is sold to go
- A small allowance for waste and trimming
Food cost % vs gross profit
A lower food cost percentage isn't always better. A dish that costs $4 to make and sells for $16 (ex tax) has a 25% food cost and earns $12. A dish that costs $9 and sells for $24 has a higher 37.5% food cost, but earns $15.
Look at both numbers: the percentage keeps your costs in check, and the dollars per serve tell you which dishes really pay the bills. Put your best earners where guests look first on your menu.
Tips
- Cost every ingredient, including garnish and sauces.
- Include a little for waste.
- Re-check when supplier prices change.
- Price high-margin items prominently.
- Round to clean prices.
Worked example
Ingredients $4.20, target 30% → $14.00 ex GST → $15.40 incl. GST → $15.50 rounded.
Menu pricing FAQ
What is a good food cost percentage?
Many cafés and restaurants aim for roughly 25–35%, but the right target depends on your venue, labour costs, rent and the type of dish. Drinks and simple sides often run at a lower food cost than mains, which helps balance the menu.
How do I calculate food cost percentage?
Divide the ingredient cost of one serve by the menu price excluding tax, then multiply by 100. For example, $4.20 of ingredients on a $14.00 (ex GST) dish is a 30% food cost.
How do I work out a menu price from food cost?
Divide the ingredient cost by your target food cost as a decimal: $4.20 ÷ 0.30 = $14.00 before tax. Add GST or VAT if your menu prices include it, then round to a clean price.
Should menu prices include GST?
In Australia, prices shown to consumers generally need to be the total price including GST. Choose GST 10% in the calculator so your menu price is GST-inclusive, and check the rules that apply to your business.
How often should I review prices?
Re-cost a dish whenever supplier prices, portion sizes or the recipe change, and review your whole menu at least a few times a year.
Is this calculator free?
Yes. It's free, needs no signup and runs entirely in your browser, so your costs aren't sent anywhere.