Free tool · no signup
Price Increase Impact Calculator
Start with your current plate cost. Enter old and new ingredient prices per purchased pound, its usable portion and yield, then choose a menu price and volume scenario. Labor, rent, fees and other expenses are excluded.
Marji
marji.co/tools/price-increase-calculator
Illustrative sample, not a restaurant result.
Weekly contribution change
$61.50
The entered cost, price and volume assumptions change weekly ingredient contribution by $61.50. This scenario could lose 8.5% of the original volume and preserve contribution dollars. This is arithmetic, not a prediction of demand or net profit.
Your numbers
- Current menu price
- $15.00
- New menu price
- $16.00
- Plate cost
- $4.20
- Old ingredient price per purchased lb
- $3.00
- New ingredient price per purchased lb
- $3.00
- Usable ingredient portion per dish (oz)
- 4
- Reviewed usable yield (%)
- 100.0%
- Units sold per week
- 150
- Expected volume change
- -5.0%
- Ingredient cost change per dish
- $0.00
- New plate cost
- $4.20
- Price to restore original contribution dollars
- $15.00
- Price to restore original ingredient margin %
- $15.00
- Units needed to preserve original contribution
- 137.29
- Contribution margin before
- $10.80
- Contribution margin after
- $11.80
- Annual contribution change
- $3,198
- Volume you could lose and break even
- 8.5%
- Food cost % after
- 26.3%
Re-run these numbers free at marji.co/tools/price-increase-calculator. Results use the inputs shown. Review quantities, units, yields and supplier costs before making a menu decision. Ingredient contribution excludes other restaurant expenses.
Print the full calculation or share a clean link to this tool. To connect a purchase cost to a dish, enter its reviewed quantities in the recipe calculator.
Cost one recipe →Common questions
How much volume will I actually lose?
This calculator cannot predict demand. Compare several entered volume scenarios, review your actual sales afterward, and keep labor, fees and other costs in the decision.
Should I raise everything at once?
Review each dish's ingredient cost, contribution, sales and role on your menu before choosing a price change. A targeted change may suit some menus; a broader revision may suit others. This calculator does not establish which items customers will keep ordering. The operator chooses and approves each change.
When's the right time?
Review pricing when current costs or your operating plan justify it. Confirm the cost inputs, choose a clear effective date, and coordinate printed menus, the hosted menu and register prices. A seasonal menu change can be a convenient review point, but it does not predict customer acceptance.