Vendora

Vendora Free Tool

Menu Pricing Calculator

This menu pricing calculator helps restaurants and food businesses calculate the correct selling price using food cost, margin targets, VAT, and discounts for better menu profitability.

Free tool Restaurant pricing Profit focused

Set your pricing goals

Use margin, VAT, discounts, and even a target profit-per-item mode to find the right selling price for your menu.

Item name

Currency

Total cost per item

Desired profit margin %

VAT %

Discount %

Current selling price

I want to earn X per item Enable target profit mode Turn this on to calculate price based on a specific profit amount instead of only a target margin.

Profit per item

Pricing summary

Review the suggested selling price and see how VAT and discounts affect what the customer pays.

Suggested selling price $0.00

Profit per item $0.00

Profit margin % 0.00%

Final price after VAT $0.00

Final price after discount $0.00

Difference in profit $0.00

Add your current selling price to compare current vs suggested profit.

Recommendation Balanced

The calculator will tell you whether the price looks low, balanced, or premium.

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What this tool does

The menu price calculator connects your raw plate cost to the guest-facing price while respecting the margin you need to survive labor, rent, and marketing swings. Enter food cost, choose whether VAT is included or added at sale, dial in an optional discount scenario, and specify your target margin or markup. The outputs translate those guardrails into a recommended selling price, profit dollars, and plain-language guidance about whether the item feels underpriced, balanced, or premium relative to your goal. It is designed for iterative menu engineering: tweak one variable—like a supplier price hike—and immediately see how much the menu board must move to hold margin steady.

Who should use it

Chef-owners, beverage directors pricing non-alcoholic programs, and franchise business coaches all need quick pricing math without breaking Excel. Fast-casual brands launching LTOs, bakeries selling by weight, and takeaway shops balancing delivery discounts will return to the page whenever commodity markets spike. Hotel F&B teams juggling inclusive VAT regimes and US-style add-on tax can both map their scenario with the inclusive/exclusive toggles. Anyone who already trusts the food cost calculator should run its output straight into this tool for a full cost-to-menu story.

How to use it

Start from an honest food cost for one portion—include sauce and garnish if they belong to prime cost. Set your target margin percentage or equivalent markup depending on how your team thinks about pricing. If your market quotes VAT-inclusive prices, switch the tax mode so the calculator does not double-count. Add an expected discount only when promos are structural (happy hour, third-party app coupons). Calculate and read selling price, profit per item, and the recommendation banner. If the price feels unrealistic for your neighborhood, adjust margin temporarily to see the trade-off, then revisit operations costs or portion sizes instead of silently eating the gap.

Example

A bowl costs $4.40 fully loaded, you want 65% gross margin excluding VAT, and you plan a standing 10% loyalty discount. The calculator backs into the pre-discount list price that still yields your margin after the promo fires—often higher than intuition suggests. If VAT is 5% inclusive, toggling modes shows whether your printed menu should read $14.5 or $15.2 to guests. Document the final numbers beside each SKU so when chicken prices jump $0.40, you can rerun the tool and know exactly how much to nudge the POS.