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Excel · 5 KB
Menu Pricing Worksheet
An Excel worksheet that prices menu items two ways at once. Enter a plate cost and a target food cost percentage and it suggests a price; enter the price you actually charge and it returns the contribution margin in dollars and the food cost percentage you are really running.
- Format
- Excel workbook
- Size
- 5 KB
- Price
- Free, no sign-up
- Section
- Menu & Pricing
What's in it
- Suggested price calculated as plate cost divided by your target food cost percentage
- Your actual price entered alongside it, so the gap is visible
- Contribution margin in dollars per item, which is what pays the rent
- Actual food cost percentage per item, calculated from the price you really charge
- Three example items already filled in
How to use it
- Get the plate cost right first - the recipe costing sheet does that
- Set the target food percentage per item, not one number for the whole menu
- Compare suggested price with actual price, then decide; the sheet does not decide for you
- Sort by contribution margin to see which items are actually carrying the menu
The guide that explains it
How to Price Your Menu for Profit — How to price a restaurant menu for profit — the food-cost formula, contribution margin, competitor and value checks, menu psychology, and when to raise prices.