Why you need this
When supplier costs rise, guessing a menu increase can leave food cost in the wrong place. A small percentage shift moves monthly profit.
This tool uses new price = old price x (1 + increase rate), then recalculates food cost = portion cost / new price.
How it is calculated
New price = current price x (1 + increase rate / 100). Price delta = new price - current price. Old food cost = cost / current price. New food cost = cost / new price. Gross contribution is price minus cost.
Inputs suit VAT-exclusive planning; if you use a gross menu price, extract VAT first.
How to read the result
New price is what you would print after the increase. If food cost falls, the same cost leaves more room; if it still sits above target, revisit the increase rate or portion size.
This tool is for information only. Talk to your advisor for official price lists, tax or accounting decisions.