How to Price a Prix Fixe or Tasting Menu
A prix fixe locks in check size and simplifies the kitchen. Learn how to price a fixed or tasting menu on blended food cost so every seat is profitable.
Price a prix fixe or tasting menu by adding up the plate cost of every course, then dividing that total by your target food-cost percentage — the same math as a single dish, applied to the whole sequence. A three-course meal with $14 in combined plate cost at a 30% target prices at about $47. The advantage of a set menu is that you're pricing the entire experience at once, which locks in check size, simplifies the kitchen, and lets you blend cheap and premium courses into one profitable number.
Why a set menu helps your numbers
A prix fixe trades à la carte flexibility for control, and that control is worth money:
- Guaranteed check size. Every guest spends the same known amount, which makes forecasting and staff scheduling far easier.
- A simpler kitchen. A fixed set of courses means tighter prep, less waste, faster tickets, and more consistent execution.
- Blended margin. You can pair a low-cost course (soup, pasta) with a premium one (a small protein) and still hit your target on the total — the cheap course subsidizes the star.
- Better inventory. You know almost exactly what you'll sell, so you buy tighter and throw away less.
The pricing formula
Set-menu pricing is blended food cost:
Menu price = total plate cost of all courses ÷ target food-cost %
| Course | Plate cost |
|---|---|
| Amuse / starter | $3.00 |
| Soup or salad | $2.50 |
| Main | $7.00 |
| Dessert | $1.50 |
| Total plate cost | $14.00 |
| Target food cost | 30% |
| Menu price | $46.67 → $48 |
The calculator above lets you enter any number of courses and a target percentage, and it returns the price plus the blended food-cost percentage so you can see the whole meal's margin at a glance.
Set the target for the format
A tasting menu carries more labor and more courses than a standard entrée, so many kitchens run a slightly lower food-cost target (25–30%) to cover that extra work — the labor per cover is higher even when the food cost looks similar. A casual three-course prix fixe can run closer to your normal 30–33%. Know your prime cost — food plus labor — because a labor-heavy tasting menu can be profitable on food and still lose money if the kitchen work isn't priced in.
Build in choice without breaking the math
Offering two or three options per course keeps guests happy, but it can wreck your costing if one option is far pricier. The fix: cost every possible combination and make sure the most expensive path still clears an acceptable margin. If the premium main blows the number, add a modest supplement (+$8 for the ribeye) rather than raising the whole menu. Optional wine or beverage pairings, priced on pour cost, add high-margin revenue on top.
Takeaway: Price a set menu on the blended plate cost of all its courses against a target percentage, cost the most expensive path, and add supplements for premium swaps. You lock in check size and margin while giving guests a curated experience.
Track the set menu like any other item
Even a fixed menu needs monitoring — plate costs drift as ingredient prices move. Cobblestone POS lets you ring the prix fixe as its own item, track how often each course option is chosen, and watch its margin over time for free — no monthly fee versus roughly $470+/mo for a comparable Toast setup. Ask its AI assistant, Daisy, which course options guests pick most and you'll know where to tighten costs.
Reprice the set menu whenever a key ingredient jumps or you rotate courses for the season. The blended-cost math makes updates quick — recost the courses, redivide, done.
Price your set menu with the free Prix Fixe & Tasting Menu Calculator (Excel).
