Restaurant Pricing Tool

Know what a dish really costs before deciding what to charge.

Most restaurant costing stops at the recipe. This tool goes further.

It helps you calculate:

• ingredient and recipe cost
• usable yield
• waste and variance
• takeout packaging
• breakage and serving costs
• true item cost
• current food-cost percentage
• suggested selling price
• market-price comparison
• expected weekly gross profit

The goal is not to let a spreadsheet blindly tell you what to charge.

It’s to understand the real cost of the item, reduce unnecessary cost where you can, and make sure the final price still makes sense to the customer.

Built for independent restaurant owners.

Format: Excel workbook
Delivery: Instant digital download after purchase