08/09/2026·3 min read
How to price a bistro menu in Lyon: formula and worked example
Before you set a price for a bistro menu in Lyon you need two numbers: your full ingredient cost per portion and the share of the menu price you want it to be. We do not yet have enough Lyon listings to publish a price range, and we do not guess one.
The formula
Menu price per portion = ingredient cost per portion ÷ target food-cost share.
| Target food-cost share | Menu price for a cost of EUR 6.00 |
|---|---|
| 28% | EUR 21.43 |
| 30% | EUR 20.00 |
| 33% | EUR 18.18 |
Example (illustrative numbers): if your full cost per portion is EUR 6.00 and you aim for 30%, then 6.00 ÷ 0.30 = EUR 20.00. Replace 6.00 with your own cost.
Three checks before you print the menu
- Count everything on the plate: side, bread, sauce, oil, garnish.
- Add waste: what you trim or throw away is part of the cost.
- Look at what comparable places near you charge, then decide where you sit.
FAQ
What food-cost share should I aim for?
Pick the share that works for your own kitchen and check it against your real costs. The table shows three common choices.
Where can I check it?
Use the price analyzer, and see real menu prices for other cities at pricora.app/city-prices.