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PrimeCostHQ

Menu Price — what your number means

Back into a price that hits a target food cost %, then see three target prices (aggressive / balanced / safe) and how they compare to an estimated regional peer-pricing band.

Last reviewed: Last reviewed 2026-05-04

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Your context (used for regional benchmark)

Remembered on this device for next visit. Defaults are sensible if you don't change them.

Most full-service operations target 28–32%.

Methodology & sources

Formula: price = recipe_cost ÷ target_food_cost_ratio. Charm rounding shifts the result up to a $.95 ending for menu display.

Worked example: $3.00 recipe cost ÷ 0.30 target = $10.00 price (charm $9.95).

The aggressive / balanced / safe trio uses the low / mid / high of the segment food-cost band — lower target % = higher price.

Estimated regional peer band on the result is composed from NRA segment guidance × BEA Regional Price Parities × BLS CPI-FAFH (12-month). See methodology — regional bands.

Source: ServSafe Manager textbook; standard plate-costing. See full methodology.

Not sure which number to focus on? Try the integrated review — one form, all four metrics.

Three target prices

Same recipe cost, three food-cost % targets within the segment band. A lower target = higher price (more margin, more sticker resistance).

Target Price Charm
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The peer band is an estimate built from public segment + regional data, not measured peer prices. Always verify against your local market before pricing. Methodology.