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Free Dish Pricing Calculator

Add your ingredients, set a target GP%, and get your menu price including VAT.

Ingredients (up to 10)
IngredientCost (£)
%
Gross profit target — most kitchens aim for 65–75% on food.
Most hot food sold to eat in or take away is standard-rated — check with your accountant if you're not sure.
Ingredient cost (total) £0.00
Selling price (ex VAT) £0.00
VAT (20%) £0.00
Menu price £0.00

Selling price = total ingredient cost ÷ (1 − GP% ÷ 100), then VAT added on top at your chosen rate. Nothing you enter here is saved or sent anywhere.

This is one dish. Your menu has dozens.

Kitchen Control costs every recipe automatically — ingredient prices update live, GP% recalculates itself, and you always know your margins. No spreadsheets.

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About this calculator

How do you calculate a dish's selling price from GP%?

Add up the cost of every ingredient in the dish, then divide by (1 minus your target GP% as a decimal). For example, a dish costing £3.35 at a 70% GP target: £3.35 ÷ (1 − 0.70) = £11.17 ex VAT. Add VAT on top at your chosen rate (20% standard, 5% reduced, or 0% zero-rated) for the final menu price.

What GP% should a restaurant or takeaway aim for?

Most UK independent kitchens target a food GP% between 65% and 75%, though this varies by cuisine, portion cost and how competitive the local market is. A lower-cost dish (like fish and chips) can often support a higher GP% than an expensive protein-led dish.

Does the selling price include VAT?

The calculator shows both figures: the selling price excluding VAT (what your GP% is actually calculated against), and the final menu price with VAT added on top at the rate you choose — 20% standard, 5% reduced, or 0% zero-rated.