This template helps you calculate Plate Cost , determine Target Menu Selling Prices , and monitor Gross Profit Margins for your food and beverage operation. Download Links 📊 Excel Template : Download Recipe_Cost_and_Pricing_Calculator.xlsx Google Sheet : Recipe_Cost_and_Pricing_Calculator 1. Introduction In the food service and restaurant industry, pricing menu items correctly is essential for maintaining profitability. One of the most fundamental pricing formulas used by chefs, restaurant managers, and culinary professionals is: Target Menu Selling Price = Ingredient Cost per Portion ÷ Target Food Cost Percentage Where Plate Cost represents the total raw ingredient expense required to prepare a single menu item portion. If you know how much your raw ingredients cost and have a target food cost percentage in mind (typically between 25% and 35%), this formula tells you exactly what price you should ch...