Menu Price Calculator
Enter your ingredient costs and we'll tell you the ideal price for your restaurant.
Ingredients
Dish parameters
How do we calculate the price?
We apply the classic food cost formula adjusted by zone, season and dish category. It's the standard method used in professional catering.
- target_food_cost: 22–35% depending on category
- waste: loss during preparation (5–30%)
- market_modifier: zone × season (0.85–1.21)
Real examples
Frequently asked questions
What is food cost?+
Food cost is the percentage that ingredient cost represents over the dish's selling price (excl. VAT). It's the key profitability indicator in the restaurant business.
What's the ideal food cost for a restaurant?+
The ideal food cost is between 25% and 32% for full-service restaurants. Below 28% is considered very profitable; above 35% the margin becomes insufficient to cover fixed costs.
How to calculate the price of a dish?+
Add up the real cost of all ingredients (including preparation loss), divide by your target food cost percentage (e.g. 0.28 for 28%) and you get the selling price excl. VAT. Then add the 10% VAT applicable to restaurants in Spain.
What margin should a restaurant have?+
The gross margin on each dish should be between 65% and 75%. The net margin of the business (after staff, rent, utilities and taxes) usually ranges between 8% and 15% in well-managed restaurants.
Want accurate prices by zone?
Pricora compares your menu with 8,400+ real HoReCa prices from your local market.
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