To price a plate, add up the ingredients, the pack and spoon, and a share of gas and transport, then divide by (1 − the margin you want). For a ₦2,500 cost at 35% margin, the plate sells for about ₦3,850. Enter your own costs below.
How the Food Price Per Plate Calculator works
- Enter the cost of ingredients for one plate.
- Add the pack, nylon and spoon for takeaway.
- Add a share of gas, transport and other costs per plate.
- Choose your margin. See the price per plate, rounded to the next ₦50.
Worked example
A buka works out a plate of jollof rice and chicken: ingredients ₦1,850, pack ₦300, gas and transport ₦350. Total cost ₦2,500.
Price at 35% margin: ₦2,500 ÷ 0.65 = ₦3,846.15
Rounded: ₦3,850
Common mistakes to avoid
- Forgetting packs and gas in the cost
- Not updating prices when food prices rise
- Pricing by copying the restaurant next door
Need a different calculator?
Working out ingredients per plate
Cook a full pot and count how many plates it serves. Divide the cost of everything in the pot (rice, oil, tomatoes, pepper, seasoning) by the number of plates. Do the same for proteins. Repeat when market prices change.
Caterers quoting for events
For events, add serving staff, transport and coolers, then price per guest. Ask for a deposit to buy ingredients, and give the client an invoice with the guest numbers.
Frequently asked questions
What margin should a restaurant aim for?
Many food businesses aim for 30–40% on each plate to cover rent, staff and waste.
How often should I review prices?
Check your costs at least monthly, more often when market prices move quickly.
Should I round prices?
Yes. Round up to the next ₦50 or ₦100 so change is easy and margin is protected.
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