Prix fixe means a complete meal offered at a fixed price. It is one of the simplest ways to stabilize revenue in a small restaurant.
The catch: if you price it like a normal menu, portions and substitutions will wipe out your margin.
This guide shows how to build a profitable prix fixe menu from the cost math up.
Quick Summary
- Price backwards from a target contribution margin
- Control substitutions and portion sizes
- Balance high-cost items with low-cost anchors
- Keep the menu short to protect prep and speed
When Prix Fixe Works Best
- You want predictable nightly revenue
- Your kitchen benefits from limited prep variety
- You can stage courses and control pacing
- You have a clear theme or seasonal story
Build the Price Backwards
Start with the total recipe cost for each course. Then build the fixed price from your margin target.
Target price = Total recipe cost / (1 - target margin)Example structure:
- Starter: low-cost, high-perceived value
- Main: highest cost item, controlled portions
- Dessert: low-cost, fast to plate
Course-Level Cost Control
- Lock portion sizes with scales or scoops
- Use prep batches so each course has a stable unit cost
- Offer 1-2 main choices, not 8
If you add premium upgrades (steak, seafood), make them paid add-ons, not “free swaps.”
Pricing Levers That Actually Work
- Add a beverage pairing upsell
- Offer a weekday-only prix fixe at a lower price
- Use a higher price on peak nights
- Require reservations or deposits for large parties
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
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