calcolihoreca

Free calculators for restaurants, bars and pizzerias. Results are operational estimates and do not replace professional tax, legal, health or technical advice.

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Calcoli HoReCa — Margins

Margins Calculators

Turn costs into break-even, VAT, ROI, menu engineering and prices that protect profit.

Open Break-Even
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The recommended path

  1. 1

    Calculate the real product cost.

    Food cost
  2. 2

    Set margin and selling price.

    Dish margin
  3. 3

    Extract VAT to reason on the net amount.

    Restaurant VAT
  4. 4

    Optimise the menu mix toward profitable dishes.

    Menu engineering

When to use these calculators

Use these tools whenever you decide a price: a new dish, a menu revision, a delivery list, a wine list. They combine cost, margin, VAT, volume and final price so you never decide by feel. The right price covers food cost, staff and fixed costs while leaving the profit you want.

Practical examples by venue type

New dish

From ingredient cost to price: at a 30% food cost target a €4.50 dish sells at €15 net, VAT excluded.

Wine list

You set the markup by price tier: premium bottles hold lower multipliers, entry bottles higher ones.

Whole menu

With menu engineering you shift the mix toward the dishes that actually make profit.

Pricing review

When supplier costs rise you re-check margin on best-sellers before the profit silently erodes.

Reference benchmarks

Food cost target28–35%Restaurants; lower for bars and drinks.
Average kitchen markup3–4×On net ingredient cost.
Italian food-service VAT10%Food and non-alcoholic drinks (verify the case).
Italian alcohol VAT22%Ordinary cases; always verify.

Indicative industry figures: they vary by format, location and period. Use them as a reference, not an absolute rule.

Common mistakes to avoid

  • Applying the same markup to the whole menu instead of reasoning by category and marginality.
  • Calculating prices on VAT-inclusive amounts: it distorts margin and food cost. Always work on net.
  • Setting the price on food cost alone, ignoring staff and fixed costs (prime cost and break-even).
  • Not revising prices when supplier costs change: margin erodes silently.

Frequently asked questions

How do I calculate a dish's selling price?
Divide the dish cost by the target food cost. Example: €4.50 cost at 30% → 4.50 / 0.30 = €15 net. Add VAT for the retail price and check prime cost.
Are markup and margin the same thing?
No. Margin is the profit percentage on the selling price; markup is the percentage added to cost. A 200% markup on cost equals about 67% margin on price.
What VAT rate applies in food service?
Italian on-site service of food and non-alcoholic drinks often uses 10%; alcohol and ordinary cases use 22%. The correct rate depends on the case: always verify.