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Rezku's Easy Food Cost Calculator for Restaurants

Menu Pricing Calculator

Need help figuring out how to keep a healthy margin while pricing out your menu? This pricing calculator features 3 ways to calculate your menu prices.

The Target Price Calculator helps you make sure that your plate prices accurately reflect your costs and help you keep a consistent amount of profit when pricing.

The Plate Profit Calculator shows you if your current pricing by showing you what your profit percentages are.

The Contribution Margin Calculations help you understand the difference between products that contribute the most to your bottom line and those that may not be worth selling.

Recipe Cost Calculator

Does menu engineering sound complicated? It doesn’t have to be! This simple ingredient cost calculator figures out the combined cost of your recipes. Once you know the cost use the target margin calculator for accurate pricing.

Pricing Calculator

Target Menu Price Calculator

Enter the cost per plate and set a specific target percent of profit. Restaurants typically try to keep profit around 30% although this varies based on concept and volume.

PLATE COST ($)

TARGET PROFIT (%)

RECOMMENDED MENU PRICE

$0.00

Plate Profit Margin Calculator

Are your prices accurately reflecting your target profit margins? Find out what your current profit percentage is based on plate cost and menu price.

PLATE COST ($)

MENU PRICE ($)

PROFIT MARGIN PERCENTAGE

0.00%

Contribution Margin Calculator

Successful restaurants don’t just target profits based on percentage, it’s also important to understand the contribution margin of the products you sell. You may not have a high-profit percentage but you get more dollars of profit per-plate.

PLATE COST ($)

MENU PRICE ($)

PROFIT MARGIN PERCENTAGE

$0.00

Recipe Cost Calculator

This calculator makes it easy to find your per plate cost based on your ingredient inventory costs.

per unit my recipe uses unit

INGREDIENT COST

$0.00

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Copyright © 2021 Guest Innovations, Inc. All Rights Reserved.

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