Card fees are invisible until they are not.
If your menu pricing assumes a clean 30% food cost, a 2.6% + fixed-fee processor quietly cuts your margin on every ticket.
This guide shows how to price for card fees without turning the menu into a math problem.
Quick Summary
- Card fees are percent + fixed cents, so small tickets get hit hardest
- Track card fees as a variable cost, not food cost
- Use minimums, bundles, and online pricing to recover the fee
- Reprice online orders faster than dine-in if most tickets are card-based
The Fee Math (Simple Version)
Card processors typically charge a percentage plus a fixed fee. That fixed fee makes low tickets much more expensive.
Effective fee rate:
Effective fee % = (percent fee) + (fixed fee / ticket price)Example (2.6% + $0.15):
- $12 ticket → 2.6% + $0.15 = 3.85% effective fee
- $25 ticket → 2.6% + $0.15 = 3.20% effective fee
This is why minimum orders matter.
Real-World Fee Benchmarks (2026)
Two common reference points in the U.S.:
- Square card-present pricing: 2.6% + $0.15 (rate varies by plan)
- Stripe in-person pricing: 2.7% + $0.05
- Stripe online pricing: 2.9% + $0.30
Treat these as benchmarks, then check your actual processor contract.
Pricing Formula You Can Use
If you want card fees baked into price:
Minimum price = (Food cost + Packaging + Other variable costs + Fixed fee)
÷ (1 - Percent fee)Example:
- Food cost: $3.40
- Packaging: $0.40
- Other variable costs: $0.60
- Fixed fee: $0.15
- Percent fee: 2.6%
Minimum price = ($3.40 + $0.40 + $0.60 + $0.15) ÷ 0.974
Minimum price = $4.55 ÷ 0.974 = $4.67That $0.12 difference adds up fast at volume.
Pricing Moves That Actually Work
- Bundle small items so fixed fees hit fewer tickets
- Set a minimum for online or delivery orders
- Raise online prices slightly if 90%+ of those tickets are card-paid
- Push higher-margin add-ons (beverages, sides, upgrades)
- Audit by payment mix (card vs cash) monthly
Do This Now
- Weigh and record 3 portions of your main ingredient
- Calculate the cost per portion using your supplier invoice
- Set a portion standard and train your team
- Review your current menu price against 28-35% food cost target
- Update your pricing if food cost is above 35%
- Schedule a monthly cost review with your team
Related Guides
- US Menu Pricing Calculator
- Restaurant Break-Even Sales Calculator
- US Delivery App Pricing Guide
- Restaurant Labor Cost Percentage Guide
Want This Done Automatically?
KitchenCost rolls card fees into your pricing math so margin stays stable even when payment mix shifts.
Start on the KitchenCost landing page.