Add all your ingredients with purchase price and usage per dish. The calculator works out your sales price including VAT and profit margin.
Step 1
No ingredients yet
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Waste & loss
Trimming loss, cooking shrinkage, spoilage
Step 2
VAT rate
Typically 25–35% for hospitality
Result
Recommended menu price
Rounded to €0.25
Add ingredients to see the calculation
Cost price per dish = sum of all ingredients × (1 + waste). Sales price excl. VAT = cost price ÷ food cost %. The recommended menu price is rounded up to the nearest €0.25 for a clean menu presentation.
