Menu margin calculator
Enter price and plate cost per dish. Sample dishes are placeholders, not Poke House TX numbers.
Disclosure. Line Check is run by Edin Tabakovic, who co-owns Poke House TX, an Austin restaurant group. Nothing here is a paid rating. Sponsored content, if any, is labeled Sponsored. How this works
Used for the delivery net column.
| Dish | Price $ | Plate cost $ | Sold per week | Result |
|---|
Ingredient cost helper
Cost per plate = qty x (pack price / pack qty) / yield.
Formulas: food cost % = cost / price. Margin = price - cost. Target price = cost / target %. Weighted food cost = sum(cost x units) / sum(price x units). Delivery net = price x (1 - commission) - cost.