Food business workbooks

Menu Pricing Workbook

Compare your menu prices with the margin you want.

Enter cost per portion, target margin and current selling price for up to 50 menu items. See the target price, profit, margin, markup and the gap to your target. A blank current price still gives you a target price. Missing or invalid inputs are flagged.

A fictional example

Portion cost 1.50, target margin 60%.

The target selling price is 3.75. At a current price of 3.00, profit is 1.50, margin 50% and markup 100%.

Before you buy

Enter the full portion cost yourself, for example from the Recipe Cost Workbook. These files are separate and have no automatic links. Models prices from your inputs; does not track sales.

Calculation checks completed in Apple Numbers 14.2 and LibreOffice Calc. Microsoft Excel and Google Sheets have not been tested. In Numbers, sheet protection is not enforced: take care not to overwrite formulas.