If you are guessing menu prices, you are guessing margin.
This US menu pricing calculator gives you a clean formula, a CPI benchmark for timing, and a rounding rule you can reuse every month.
Quick Summary
- Price = Food cost per serving ÷ Target food cost %
- Use BLS food-away-from-home CPI as a reality check
- Round to a simple ladder so staff can explain prices confidently
Who This Is For
- Independent restaurant owners
- Cafe and bakery operators
- Food trucks and pop-ups
- Small multi-unit groups
What You Need
- Food cost per serving (from a recipe or yield sheet)
- Target food cost % (example: 28% to 32%)
- Current menu price (for comparison)
- Your top 5 ingredients and their latest supplier prices
US Menu Pricing Calculator
Menu price = Food cost per serving ÷ Target food cost %If your target food cost is 30%, use 0.30 in the formula.
Step-by-Step
- Confirm your ingredient costs are current
- Calculate food cost per serving
- Pick a target food cost % based on your concept
- Divide cost by target % to get the new price
- Round to a clean price point
Example (US, USD)
- Food cost per serving: $4.20
- Target food cost %: 30%
$4.20 ÷ 0.30 = $14.00Round to $13.99 or $14.49 based on your price ladder.
CPI Benchmark (US, Dec 2025)
Use CPI as a signal for how often to review prices.
| CPI category (12-month change) | Rate |
|---|---|
| Food away from home | 4.1% |
| Full-service meals and snacks | 4.9% |
| Limited-service meals and snacks | 3.3% |
| Food at home | 2.4% |
| All items | 2.7% |
If your food costs are rising faster than these benchmarks, review pricing more often than quarterly.
Price Rounding Ladder (US)
Pick one ladder and keep it consistent across the menu.
- $8.49, $8.99
- $10.49, $10.99
- $12.99, $13.99
- $15.49, $15.99
- $18.99, $19.99
Consistency makes staff explanations easier and reduces guest price shock.
Quick Adjustment Scenarios
If Food Cost Jumps 5%
- Old cost: $4.00
- New cost: $4.20
- Target food cost: 30%
$4.20 ÷ 0.30 = $14.00If Portion Size Shrinks 10%
Smaller portions lower cost, but track guest feedback before changing price.
If Competitors Price Lower
- Compare portion size
- Compare ingredient quality
- Hold price if your value is higher
Portion vs Price Decision Tree
- If food cost % is 2 to 3 points high, reduce portion weight first.
- If food cost % is 4+ points high, reprice and adjust portion size.
- If margin is fine but sales are weak, test a limited-time price point.
Menu Engineering Quick Pass
Use a simple 2x2 grid:
- Stars: High margin + high popularity
- Plowhorses: Low margin + high popularity
- Puzzles: High margin + low popularity
- Dogs: Low margin + low popularity
Start with plowhorses. Small price changes on top sellers move margin fastest.
Delivery and Packaging Add-Ons
- Add packaging cost per item
- Add delivery commission as a % of price
- Recalculate food cost % on delivery items
For a current platform fee baseline, use the Uber Eats vs DoorDash vs Grubhub Fees Breakdown (2026) before repricing.
If delivery margin is 5+ points lower, create a delivery-only price tier.
Weekly and Monthly Routine
Weekly
- Spot-check top 5 ingredients
- Compare actual portion weights to spec
- Review top 10 item margins
Monthly
- Update all ingredient costs
- Recalculate food cost % for top sellers
- Flag items 3+ points above target
- Check delivery pricing vs dine-in pricing
- Track prime cost trend (food + labor)
Common Mistakes
- Using old supplier prices
- Ignoring modifiers and add-ons
- Forgetting packaging on delivery items
- Mixing dine-in and delivery pricing data
- Setting prices without a target %
Related Guides
- US Restaurant Menu Pricing Guide
- US Menu Price Rounding Guide
- US Food Cost Calculator
- Free Recipe Cost Calculator App Guide
- Uber Eats vs DoorDash vs Grubhub Fees Breakdown (2026)
- Menu Price Review Checklist
- Prime Cost Guide
- Restaurant Break-Even Sales Calculator
Want This Done Automatically?
KitchenCost recalculates recipe costs, food cost %, and price targets as your ingredient prices change.
If you want a faster way to protect margin, try KitchenCost.