Ingredient cost
Add the ingredients and quantities used in the dish, using the pack price you actually pay.
Menu pricing guide · UK kitchens
Restaurant menu pricing calculator.
Work out a selling price for one dish using its ingredients, portion size and a target food-cost percentage. Then decide whether the rest of the menu needs the same treatment.
The pricing chain
Start with the cost of the portion you actually serve. A target percentage is an assumption to inspect, not a guarantee of profit.
selling price = portion cost ÷ target food-cost percentageWhat the free calculator helps you check
Portion cost
See what one serving costs before you compare it with the price on the menu.
Suggested price
Change the target food-cost percentage and inspect the resulting selling-price assumption.
Use it for a new dish, a menu review or a quote
Add the inputs
Enter the ingredients, quantities, pack sizes and the number of portions the recipe makes.
Check the assumption
Review the portion cost and target percentage. If the result looks wrong, inspect the yield or serving size before changing the price.
Make the decision
Use the result as one input alongside labour, overheads, VAT treatment and the position you want the dish to occupy.
Who it is for
Independent restaurants
Price a new dish or revisit a menu after supplier costs change.
Caterers
Check portion assumptions before turning a recipe into a quote per head.
Working chefs
Keep the calculation visible instead of relying on a remembered percentage.
Common questions
Is the restaurant menu pricing calculator free?
Yes. The calculator is free to use and runs in the browser without requiring an account.
Can I use it for catering portions?
Yes. Enter the recipe yield and serving size that match the quote you are preparing, then check the result against your service assumptions.
Does it guarantee a profitable menu price?
No. It calculates from the inputs and target percentage you provide. Labour, overheads, VAT and demand still need their own judgement.
Can I cost a full menu?
The free calculator is designed for individual dish calculations. The whole-menu costing pack provides a more structured way to record and review several dishes.
One dish is free. A whole menu needs a system.
Start with the calculator. If you need to compare several dishes, flag low-margin recipes and keep the decisions together, see the Food Cost & Menu Pricing template.