Cooks Corner

Industry message forum board.

LINE ARCHITECTURE AND LABOR INFRASTRUCTURE

Line architecture and labor infrastructure

Ralph June 22, 2026

THE OPERATIONAL TURNAROUND MANUAL: BACK OF THE HOUSE COMPONENT...

Stop Chasing the Noise: Lead Your Kitchen, Stop Reacting

Stop Chasing the Noise: Lead Your Kitchen, Stop Reacting

Ralph June 19, 2026

Stop Chasing the Noise: Lead Your Kitchen, Stop Reacting...

Short staff restaurants keep "winning"

Short staff restaurants keep “winning”

Ralph June 13, 2026

Short staff restaurants keep “winning” They say Short...

FIFO VS FEFO

FIFO VS FEFO

Ralph June 8, 2026

FIFO VS FEFO THE KITCHEN DEBATE MOST MANAGERS GET...

Expo Ticket Calling Techniques: Running the Pass, instead of it running you.

Expo Ticket Calling Techniques: Running the Pass, instead of it running you.

Ralph June 4, 2026

Working expo (the pass) in a slammed kitchen is...

RESTAURANT ECONOMICS: THE OPERATIONAL TURNAROUND MANUAL

Restaurant Economics: The Operational Turnaround Manual

Ralph May 22, 2026

RESTAURANT ECONOMICS: THE OPERATIONAL TURNAROUND MANUAL By Ralph...

Receiving inspection

Receiving Inspection: 8 Checks That Prevent 80% of Problems

Ralph May 8, 2026

Receiving Inspection: 8 Checks That Prevent 80% of Problems...

Kitchen authority

How to Deal with Kitchen Authority

Ralph April 26, 2026

How to Deal with Kitchen Authority How to...

Cook's Corner

Cooks Corner

Ralph April 21, 2026

Cooks Corner Cooks Corner is a friendly online forum...

Understanding Price Point Formula and Profit Margins for Your Restaurant Here is a simple way to set your menu prices so you make at least double your ingredient costs or more. The basic price point formula Take the total raw ingredient cost for one serving of the dish. Then divide that cost by your target food cost percentage as a decimal. For example if a dish costs 4 dollars to make in ingredients and you want food costs to be 30 percent of the selling price then the formula is 4 divided by 0.30 which equals about 13.33 dollars. You would then round it to a nice number like 13.99 or 14 dollars. Why this formula works If you set a 30 percent food cost target it means the ingredients make up only 30 percent of what the customer pays. The other 70 percent helps cover labor rent utilities and your profit. Common food cost targets Most restaurants aim for food costs between 25 and 35 percent of the selling price. 25 percent food cost means you are marking up the ingredients by 4 times. 30 percent food cost means marking up about 3.3 times. 35 percent food cost means marking up about 2.86 times. To keep it at least double Double your ingredient cost is the minimum for basic coverage but it leaves very little room after other expenses. For example if ingredients cost 5 dollars doubling would set the price at 10 dollars. This gives you only 50 percent food cost which is usually too high for a healthy restaurant. Most successful places target at least triple the ingredient cost or more to reach that 25 to 35 percent food cost range. Gross profit margin explained Gross profit margin is the percentage of the selling price that remains after subtracting the raw ingredient cost. The formula for gross profit margin is menu price minus ingredient cost divided by menu price then times 100 to get the percentage. Using the earlier example a 13.33 dollar price with 4 dollar cost gives a gross profit of 9.33 dollars. Then 9.33 divided by 13.33 equals about 70 percent gross profit margin. Aim for at least 65 to 75 percent gross profit margin on most menu items after ingredient costs. This helps cover all other business expenses and leaves room for net profit. Overall restaurant profit margins After paying for labor rent and other overhead the final net profit for many restaurants ends up between 3 and 6 percent of total sales. That is why keeping food costs controlled with the right pricing formula is so important. Quick steps to use this at home or in your restaurant 1. Write out the exact recipe and measure every ingredient for one serving. 2. Add up the current cost of all those ingredients. 3. Decide your target food cost percentage usually 28 to 33 percent. 4. Divide the ingredient cost by that percentage as a decimal. 5. Round the result to a customer friendly price like ending in 99 cents or a whole number. 6. Check the actual food cost percentage once the dish is priced to make sure it stays in range. Example Ingredient cost 3.50 dollars Target food cost 30 percent or 0.30 Price 3.50 divided by 0.30 equals 11.67 round to 11.99 or 12 dollars Food cost percentage 3.50 divided by 12 equals about 29 percent Gross profit margin about 71 percent Review your prices every few months as ingredient costs change. This formula helps you stay profitable while offering fair prices that keep customers coming back.

Understanding Price Points and Menu Design for Your Restaurant

Ralph April 21, 2026

Understanding Price Points and Menu Design for Your Restaurant...