The Chef's Guide to Plate Costing and Menu Pricing Ratios

Plate costing involves detailing the raw cost of every single item on a plate. For a steak dish, this includes the edible portion of meat, sides, sauces, and garnishes. Once the total plate cost is calculated, chefs apply a target food cost percentage (usually 28% to 32%).

To calculate menu price: Menu Price = Total Plate Cost / Target Food Cost %. Consistent costing audits protect profitability against shifting wholesale prices.