SaucebookMenu Pricing Cheat Sheet
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Saucebook · sample data
Menu Pricing Cheat Sheet
Good menu prices start with one number: what the plate costs to make. Use this sheet to check your prices against typical industry targets.
The formula
Menu price = plate cost ÷ target food cost %
Example: a $3.10 burger at a 30% target comes to $10.33. Round it to $10.49.
Typical food cost ranges by dish type
These are typical ranges that are widely cited in the restaurant industry. They aren't rules. Your concept, location and portions will move them.
| Dish type | Typical food cost range |
|---|---|
| Whole menu, overall | 28–35% |
| Pasta, rice and grain dishes | 20–28% |
| Pizza | 20–28% |
| Burgers and sandwiches | 28–35% |
| Chicken entrées | 28–35% |
| Beef and steak entrées | 35–45% |
| Seafood entrées | 35–45% |
| Salads | 25–32% |
| Appetizers and sides | 20–30% |
| Desserts and baked goods | 15–25% |
| Coffee and tea | 10–20% |
| Soft drinks and fountain | 10–20% |
| Beer | 20–30% |
| Wine | 25–40% |
| Liquor and cocktails | 15–25% |
Worked example
Tacos cost $2.71 a serving. At $9.49 on the menu, that's a 29% food cost, right in range.
Quick checks
- Re-cost a dish any time an ingredient price changes.
- Cost the whole plate, including sauces, garnish, oil and sides.
- Plan for waste and trim, not just the recipe amounts.
- Low-cost dishes can carry a high-cost one. Look at your whole menu, not just one plate.
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