Enter the dish's current price, food cost and typical sales volume, then your proposed new price. The tool shows the GP% and revenue impact, and — critically — how many fewer sales you could tolerate before the price rise stops paying off.
A price rise increases profit per unit but risks reducing volume. The break-even drop tells you exactly how much resistance you can afford before the increase becomes counterproductive — a genuinely useful number for deciding whether a rise is worth the risk.
Signature dishes, dishes with few direct comparators on the menu, and dishes ordered by less price-conscious guests can typically absorb larger increases with minimal volume impact. Highly comparable items (a burger, a pint) are more exposed to customer price sensitivity.
Small increases (10–20p on a menu item) are rarely noticed individually but compound significantly across a busy menu. Round to price points that feel natural for your positioning (e.g. £.95 or £.50 endings) rather than leaving odd pence amounts.
Menu reprints, rather than crossed-out old prices, avoid drawing attention to the change. If cost pressures are widely known (e.g. reported energy or food inflation), a brief, factual note on the menu can pre-empt guest questions without appearing defensive.
This calculator provides estimates based on the figures you enter and does not predict actual customer behaviour. JWBIZ Ltd accepts no liability for pricing decisions made on the basis of this tool.