Menu Calculator
What must your dish cost? From cost of goods to a profitable selling price in seconds.
Your dish
Total of all ingredients incl. sides and garnish (net)
Recommended selling price
gross, rounded as usual in hospitality (exact: 17,85 €)
Net price
VAT (19 %)
actual cost of goods
Gross profit per portion
How professionals price their menu
The basis is the cost of goods: the net cost of all ingredients in a portion. Divided by the target cost-of-goods share (usually 25–35%), this gives the net selling price, plus VAT. For more precise costing, an overhead surcharge for staff, rent and energy is added.
The big picture
Individual dishes may deviate from the target — what matters is the mixed calculation across the whole menu. Whether your business is profitable overall is shown by the Hospitality Profit Calculator; die passenden Mehrwertsteuersätze erklärt der VAT Calculator.
Frequently asked questions
How do I calculate the price of a dish?
The classic rule of thumb: cost of goods divided by the target cost-of-goods share. With €4.50 cost of goods and a 30% target share, the net price is €15 — plus VAT. For more precise costing, add overheads (staff, rent, energy) on top.
What cost of goods ratio is common in hospitality?
25 to 35% of the net selling price is considered the usual target range. Drinks are often well below (15–25%), elaborate meat or fish dishes sometimes above. What matters is the mix across the whole menu.
Why do prices end in .90?
Psychological pricing: €14.90 looks noticeably cheaper than €15.00, but costs you only 10 cents of margin. The calculator therefore rounds up to the next .90 ending and shows the actual cost-of-goods share at the rounded price.
Is the Menu Calculator free?
Yes, free and without registration. The calculation is a simplified orientation and does not replace business advice.
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