Calculate the selling price of a dish in seconds
Calculate the recommended PVP of any recipe based on the cost per serving and the target food cost percentage, with VAT, margin and equivalent multiplier. Designed for hospitality professionals who want to make every dish profitable without errors.
Recommended menu price
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Price before VAT
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Gross margin
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Equivalent multiplier: —
Rule of thumb: 33% food cost ≈ cost ×3.
This calculator gives you the exact price of a dish; with Miselup you keep the costing of the entire menu alive and control profitability in real time. Start free
The real product, not a mockup
A tour of Miselup: from the catalogue and food-cost to HACCP control and traceability. Tap any screenshot to enlarge and read it.
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Your kitchen at a glance
A dashboard with your activity, costs and alerts in one screen.
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Ingredient catalogue
1,200+ ingredients with cost, units and allergens.
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Ingredient sheet
Price per unit, allergens, conversions and supplier.
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Sub-recipes
Nested sub-recipes that recost themselves when a price changes.
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Final dishes
Your menu dishes and drinks, ready to be costed.
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Food-cost to the cent
Cost, waste and margin of the dish in real time.
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Export to professional PDF
Technical sheet and food-cost ready to print or send.
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Techniques
Your library of techniques, with photos and steps.
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Equipment & tableware
Your kitchen's tools and equipment inventory.
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Temperature control
Paperless fridge & equipment logs, with alerts.
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Expiry & FEFO rotation
Lots ordered by expiry: first to expire, first out.
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Lot traceability
From a lot, see its origin and which dishes used it, in one click.
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Allergen labels
Lot label with expiry and allergens, ready to print.
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HACCP report
The full history, ready for the health inspection.
Calculating the selling price of a dish is the most repeated —and worst executed— operation in hospitality. It consists of setting a PVP that covers the cost of raw materials, overheads and the desired margin, while respecting the target food cost (usually between 25% and 35%). A mistake of 50 cents per menu can mean more than €3,000 in lost margin per year in a business with 50 daily services.
The calculation gives you a PVP without VAT and another with 10% VAT included (the most common rate in foodservice), as well as the gross margin in euros and the equivalent multiplier. With this data you decide whether the dish is commercially viable, whether you need to adjust the recipe or whether the price fits within the average ticket of your establishment. It's not just a number: it's a strategic decision that protects the bottom line.
How to use the calculator
1. Enter the actual cost per serving
Add the cost of all ingredients for one serving, including waste, oil and garnishes. If you haven't costed it yet, start with a realistic figure.
2. Define your target food cost
Enter the percentage of raw material cost over the selling price you want to achieve. Most profitable businesses fall between 28% and 32%.
3. Analyze the results instantly
You'll get the PVP without VAT, the final PVP with 10% VAT, the gross margin per dish and the equivalent multiplier, ready to apply or compare.
Industry benchmarks
Ideal food cost: 25-35%
Below 25% may mean the dish is perceived as expensive for the quality offered; above 35%, it barely leaves margin to cover staff, rent and other expenses.
Pour cost for beverages: 18-24%
For wines and spirits, a controlled pour cost between 18% and 24% allows you to maintain cellar profitability without inflating the beverage menu prices.
Usual multiplier: 3.0 - 3.7
In traditional cooking, a factor between 3.0 and 3.5 is often applied to the raw material cost. This multiplier equates to a food cost of approximately 28% to 33%.
VAT in foodservice: 10%
The general VAT rate for hospitality in Spain is 10%, except for high-proof alcoholic beverages (21%). Our calculator applies 10% by default.
Frequently asked questions
Calculate the selling price of a dish in seconds
How to calculate the selling price of a food dish?
What profit percentage should a food dish have?
How do you get the food cost of a dish?
What is the ideal food cost in hospitality?
How is the gross margin of a dish calculated?
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