Tell us what one portion costs you and the food cost or margin you want. We tell you what price to sell it at.
Pricing a dish “by eye” is the most common way to lose money on something that sells well.
Choose how you want to give the cost: if you already know what one portion costs you, type it in; if not, work it out from the ingredients.
The 30% you see to begin with is a starting point, not a rule: every venue has its own numbers. Change it to yours.
Enter the cost of the dish and the percentage to get the result by email.
Free tool from Weko.