Worked example
Dish pricing: Dish cost $3.60; target food cost 30%. Suggested menu price = $12.00.
| Input | Example | Why it matters |
|---|---|---|
| Scenario | Dish pricing | Defines the calculation goal. |
| Inputs | Dish cost $3.60; target food cost 30% | Consistent units reduce errors. |
| Result | Suggested menu price = $12.00. | Use it as a planning number. |
How to use it
- Collect the recipe, cost, yield, guest count or production data needed.
- Enter values using consistent units.
- Click Calculate and review each output.
- Compare the estimate with your actual kitchen results before changing a recipe or price.
What an experienced chef checks next
Add taxes, delivery fees, labor and other commercial costs separately when appropriate. A calculator gives you the arithmetic; recipe testing, supplier data, portion standards and service conditions determine the real-world result.
Frequently asked questions
Who should use this calculator?
Estimate menu price from recipe cost and target food cost. It is useful for home cooks, professional chefs, caterers or food businesses depending on the calculation.
Can I rely on the result for commercial decisions?
Use it as a transparent planning estimate. Commercial decisions should be checked against your recipe cards, invoices, actual yields and operating records.
Does this replace food-safety guidance?
No. Calculations cannot replace approved food-safety procedures, temperature controls or professional judgment.