Beginner

This is just a really simple way of working out how to price your food. Essentially once you work out your cost per portion just for raw ingredients it should be about 20% of your cost.

Preferably you want to be working on a 25-30% profit margin.

For example:

  • Food costs – 20%
  • Rent – 20%
  • Staff – 20%
  • Tax – 5%
  • Overheads / Fixed Costs – 10%
  • Profit – 25%

Calculator


We’d recommend rounding to the closest £1 as it makes it easier for everyone.

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