What does this dish actually cost?
Build a dish from your real pack prices, set the gross profit you want, and get a menu price that hits it. Yield loss is handled properly — you pay for what you buy, not just what lands on the plate.
- £0.00
- £0.00
- £0.00
That's a 233% markup on cost.
Suggested price (inc VAT)
£0.00
Add an ingredient to see a price.
How the price is worked out
Gross profit is a margin on the sell price, not a markup on cost — so the sum is sell = cost ÷ (1 − GP%), not cost × (1 + GP%). A £3.00 plate at 70% GP sells for £10.00 ex-VAT, not £5.10. Getting this backwards is the single most common pricing mistake, and it undercharges you by about half.
Why yield matters more than people think
If a dish uses 200g of a product that yields 80% after trimming, you haven't bought 200g — you've bought 250g, and you paid for all of it. This calculator costs the purchased quantity, not the plated one. Most free calculators skip this and quietly understate your food cost.
What a healthy food cost looks like
Roughly 28–35% is typical for table service. Quick service and high-street formats often run higher and still work, because they turn covers faster and carry less labour. A number outside the band isn't automatically wrong — it's worth a look.