Quick answer: Turn ingredient cost into a menu price at your target food cost — a $7 plate at 30% prices at $23 and contributes about $50,107 a year at 60 covers a week.
Enter the plate's ingredient cost, pick a target food-cost percentage — 25% fine dining through 38% value-driven — and add a waste allowance for trim and over-portioning. The calculator returns the menu price, the gross profit per plate, and what the dish contributes weekly and yearly at your expected covers: a $7 plate at 30% with 6% waste prices at $23 and throws off about $964 a week at 60 covers.
Fine dining typically runs 25%, the industry standard sits at 30%, casual spots and pubs 33%, and value or high-volume operations 38%. The calculator also reports the actual percentage your rounded menu price achieves, not just the target you asked for.
Because trim, spoilage and heavy-handed portioning inflate the true plate cost before it reaches the pass. The slider builds 0–25% on top of the ingredient cost ahead of pricing, so the menu price protects the margin you actually planned.
At the defaults — a $23 menu price earning $16 gross profit per plate across 60 covers a week — a single dish contributes about $964 weekly, $50,107 a year. Running each menu line through it shows which dishes deserve the prime real estate.
Every calculator runs from one config: your name, your colours, your prices. Brand it below, open any tool from the catalogue, and finish a quote — the lead lands in the table here the moment the estimate unlocks. On your own site the widget works exactly like this.
| Captured | Name | Contact | Tool | Job value |
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| No leads yet — run any tool in the catalogue and finish the quote. | ||||
| Tenants signed | Avg. rent | Monthly | Annual |
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