Knowledge / Calculators / Food & Events
Restaurant Menu Pricing Calculator
Set a suggested menu selling price from your recipe costs and target food-cost percentage. Compare it with your current selling price, gross profit and gross margin. All figures are in Nigerian naira (₦).
Enter your menu figures
Use your actual recipe batch costs. Waste is applied as an allowance on ingredient cost; do not add it again if already included.
Your menu pricing results
| Total adjusted recipe cost | — |
| Gross profit at suggested price | — |
| Gross margin at suggested price | — |
| Suggested minus current price | — |
How the calculator works
Adjusted recipe cost = ingredient cost × (1 + waste allowance ÷ 100). Food cost per serving = adjusted recipe cost ÷ servings. Suggested selling price = food cost per serving ÷ (target food-cost percentage ÷ 100). Current food-cost percentage = food cost per serving ÷ current selling price × 100. Gross margin = (selling price − food cost per serving) ÷ selling price × 100.
Example: ₦20,000 ingredient cost, 5% waste and 20 servings give ₦1,050 per serving. At a 35% food-cost target, the suggested menu price is ₦3,000.
Frequently asked questions
What is restaurant menu pricing?
Menu pricing is the process of setting a selling price for a dish using its food cost, target food-cost percentage and other business expenses.
How do I calculate a menu price from food cost?
Divide food cost per serving by the target food-cost percentage expressed as a decimal. For example, ₦1,000 at 30% gives ₦3,333.33.
What is food-cost percentage?
Food-cost percentage equals the food cost per serving divided by the menu selling price, multiplied by 100. A zero selling price has no defined food-cost percentage.
What is gross profit per serving?
Gross profit per serving here means menu price minus ingredient and recipe food cost per serving, before operating costs, tax and other expenses.
What is gross margin?
Gross margin is gross profit divided by selling price, multiplied by 100. It is different from food-cost percentage.
Does the recommended price include rent and salaries?
No. The recommended price is based on the target food-cost percentage. Restaurants must separately account for labour, rent, utilities, taxes and other overhead.
Are the prices current Nigerian market prices?
No. All example figures are illustrative. Enter your own ingredient costs and selling prices, and verify current supplier quotations independently.