GuideKitchen & Operations
Finding the Right Price for a Dish
Small venues are almost always too cheap. Out of fear of losing guests, too little is left on the plate in the end.
The matching prompt in Prep List works through three price options, compares them with similar dishes near you and gives a clear recommendation, including what happens if you sell slightly fewer portions at a higher price.
What you get
- Three price options with food cost and gross profit
- A recommendation with reasons
- How the price looks on the menu
- A calculation: fewer portions sold at a higher price
What the result looks like
Finding the Right Price
The ready-made prompt is part of Prep List.
Already tailored to your restaurant, together with 499 more for reviews, menu, team, Instagram and events.
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Small venues are almost always too cheap. The amount of money left on each plate matters more than the percentage.
- Look at the amount left on each plate, not just the percentage.
- The price on the menu should be what the guest actually pays, including any tax.
- In a bistro, prices like 10.50 are normal. In fine dining, round numbers without pence often look more premium.
Frequently asked questions
How do I work out a selling price from food cost?
A common rule of thumb is food cost divided by your target food cost percentage, which gives the price before tax. Add any tax on top. A good price also takes competitors and your concept into account.
When should I raise prices?
Ideally with a new menu or at the change of season. Small, regular adjustments are noticed less than one big jump.