SyncBite · Free tool
Food Cost & Menu Price Calculator
Price every dish for profit. Add what the ingredients cost, set a target food-cost percentage, and get the menu price, profit per plate and margin — instantly. Free, no signup.
Ingredients
Most restaurants aim for 28–35%.
Results
Add at least one ingredient cost to see results.
Already have a price?
Enter your current menu price to see your real food-cost %.
Estimates only — food cost excludes labor, overhead, waste and tax. Treat it as a pricing floor, not the final answer.
How to price a dish from its food cost
The food-cost percentage is what you pay for ingredients divided by the menu price. To work backwards from a target: divide the plate cost by your target percentage. A $3.00 plate at a 30% target should sell for $10.00 ($3.00 ÷ 0.30). Lower the target and the price rises; the calculator does the math and rounds to a “charm” price for you.
FAQ
What is a good food cost percentage for a restaurant?
Most full-service restaurants run 28–35%. Pizzerias and high-volume concepts can go lower; steakhouses and seafood often run higher. Pick a target that still leaves room for labor (usually ~30%) and overhead.
How do I calculate the menu price from food cost?
Menu price = plate cost ÷ target food-cost %. So a $4 plate at a 32% target is $4 ÷ 0.32 = $12.50. This calculator does it for every dish and shows the profit and margin.
Does this include labor and overhead?
No — it covers ingredient (food) cost only. Labor, rent, utilities, waste and tax come out of the gross profit shown. A healthy food cost is the starting point, not the whole picture.
How can I track food cost automatically?
SyncBite computes food cost per dish from your real orders and item-level data, so your margins update live as you sell — no end-of-month spreadsheet. Start free and see it on your own menu.
Run your whole restaurant in one place
Free plan up to 100 orders a month, or a 14-day trial of everything. No credit card, no contracts.