Great dishes priced by guesswork die quietly. Ingredient cost divided by your target food cost % gives the price that keeps the kitchen (and the accountant) happy.
Food-cost pricing vs margin pricing — the range between them is your safe zone.
A 30% food cost is a 3.3x markup. See the multiple behind every plate.
Weekly gross connects the price decision to real cash on the counter.
All calculations run locally in your browser. Nothing is sent anywhere.
Prices set per dish, cost % across the menu.