Menyu

Before your next menu price

Calculate your dish’s margin and its target price.

Enter your food cost, selling price and target. See what remains per portion and take away a calculation you can use.

Your dish, your numbers

An example to get started. Change the values to match your dish.

The cost of ingredients used for one portion, excluding recoverable VAT.

Leave blank if you are still choosing your price.

Choose the rate for your product and how it is sold.

Check the applicable rate in France

Choose your own target. The 70% value is only an example.

Your amounts stay in your browser until you confirm saving them in Menyu.

What remains per portion

My dish

Gross margin

€11.16

Before labour and overheads

Breakdown of the price including VAT · €18.00

Food cost
€5.20
Gross margin
€11.16
VAT
€1.64
Selling price excl. VAT
€16.36
Margin on sales
68.22%
Margin ÷ selling price excl. VAT
Markup on cost
214.69%
Margin ÷ food cost excl. VAT
Food cost percentage
31.78%
Food cost ÷ net sales

Your target price incl. VAT

Target 70.00%

€19.07

Rounded up to the next cent to meet your target.

Theoretical margin in euros, before labour and overheads. Excludes discounts, commissions and extras.

Compare your prices

Compare your prices

The same food cost and VAT for every scenario. Choose the price to keep for your dish.

Try another price or round up the target price.

These shortcuts round the target price upwards. Exact multiples stay the same.

Margin on sales
68.22%
Target 70.00%
Gross margin
€11.16

Below target

Margin on sales
70.01%
Target 70.00%
Gross margin
€12.14
Margin change per portion
+€0.97
Margin on sales change
+1.78 percentage points

Target met

Changes compared with the current price, before labour and overheads.

Take your calculation with you

Selected price

€18.00

Gross margin
€11.16
Margin on sales
68.22%

Bring the name, food cost and VAT into a draft product. Choose which selling price to keep before saving.

Clicking saves the calculation in this browser for 7 days, so you can retrieve it after creating your account and establishment.

Scenarios and the selected price, for Excel, Numbers or Google Sheets.

How the calculation works

All calculations compare amounts excluding VAT. The net price keeps its full precision throughout the calculation; only displayed results are rounded.

Net selling price
Price incl. VAT ÷ (1 + VAT / 100)
Gross margin per portion
Net selling price − food cost excl. VAT
Margin on sales
Gross margin ÷ net selling price × 100
Markup on cost
Gross margin ÷ food cost excl. VAT × 100
Target price incl. VAT
Net cost ÷ (1 − target / 100) × (1 + VAT / 100)

Worked example

A €18 dish with a €5.20 food cost

Selling price incl. VAT
€18.00
VAT applied to this price
10.00%
Selling price excl. VAT
€16.36
Food cost per portion excl. VAT
€5.20
Gross margin
€11.16
Margin on sales
68.22%
Markup on cost
214.69%

Your target price incl. VATTarget 70.00%

€19.07

At 10% VAT, the net price is €16.36 and gross margin is €11.16. Margin on sales is 68.22%; markup on cost is 214.69%. To reach a 70% margin on net sales with the same cost, the first price rounded to cents that meets the target is €19.07 including VAT.

Theoretical margin in euros, before labour and overheads. Excludes discounts, commissions and extras.

Before you set your price

What is the difference between margin and markup?

Margin on sales divides gross margin by your net selling price. Markup divides it by food cost. They describe the same dish using different bases. This tool’s target uses margin on sales, matching the Menyu catalogue.

What if I only know the price of my ingredient purchases?

Add up the cost of the ingredient quantities actually used, accounting for preparation losses. Divide by the number of portions produced. This tool does not calculate recipe yields: you need to enter the cost per portion.

What margin should my restaurant aim for?

The tool does not set an ideal threshold. Your price also needs to account for labour, overheads, sales volumes and your customers. The 70% value demonstrates the calculation; it is not a recommended target.

Which VAT rate should I use?

The rate depends on the product, packaging and how it is consumed. Choose the applicable rate using the official source below for France, or your local tax authority elsewhere. A dish name cannot determine it automatically. If you cannot recover purchase VAT, check the appropriate cost basis with your accountant.

Does this show my restaurant’s profit?

No. It shows the difference between net sales and the food cost of one portion. Wages, rent, other overheads, discounts, commissions and extras are not deducted.

Can I keep the result without an account?

Yes. The CSV contains your inputs, compared scenarios, selected price and assumptions. To manage the dish in your Menyu catalogue, select “Keep this dish in Menyu”. Your calculation stays available in the same browser for 7 days while you sign up.

How do I choose between the target price and a rounded price?

The target price meets your goal rounded up to the next cent. Shortcuts suggest the next half euro or whole euro. Enter any other price to recalculate its margin and compare it with the current price. Rate changes are expressed in percentage points. A price below the target may miss your goal; the comparison shows this.

VAT on food and drinks in France · Service Public Entreprendre
Source checked on 20 October 2026. Choose the rate that applies to your situation.