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Pricing your menu with confidence

Pricing by gut feel is how good restaurants quietly lose money. The fix isn’t complicated: know what each dish costs to make, then price with that in front of you.

A simple approach

  • Start from the food cost — what the ingredients in a dish actually cost you.
  • Aim for that cost to be a sensible share of the price (many kitchens target roughly 28–35%).
  • Don't price every dish to the same percentage — let popular, cheap-to-make items carry a little more.
  • Round to prices that read well on a menu rather than odd exact figures.
  • Revisit prices when supplier costs move, not once a year.
Menulisa's Recipes & food cost tool does the maths for you and flags the dishes that are quietly eating your margin — start there.

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Pricing your menu with confidence · Menulisa