Hospitality Menu Price Build
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Food Cost | pcs | — | ||
| Target Food Cost % | pcs | — | ||
| Recommended Selling Price | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Anchor pricing to your premium item — frames perceived value across the menu.
- Test small (€0.50–1) price increases quarterly — measure impact on covers.
- Use psychological pricing (€14.50 not €14.27) for retail-style menus.
- Review pricing at least twice a year — ingredient costs drift constantly.
Frequently Asked Questions
Food cost ÷ target food cost % = base price. Adjust for local market and brand position. Test in small increments.
Pricing that ends in stickier numbers (€14.50, €19.95) which convert better than precise decimals. Marginal but measurable lift in conversion.
Twice yearly minimum. Quarterly is better for restaurants with thin margins or volatile ingredient costs.