Raise prices without guessing the cost.
Most restaurant owners fear that raising menu prices will drive customers away. This calculator turns that fear into a number: the exact share of orders you can lose and still break even on gross profit.
Your current menu economics
Estimates are fine. The math uses your gross margin to back out food cost, then treats the price increase as profit.
An independent restaurant doing 20 orders a day lands around 600 orders a month.
Canadian takeout averages $38–$55 per order; full-service takeout is often higher.
Food cost ≈ 35.0% of every order
Restaurant gross margin typically ranges from 60–75% on food. 100% minus this is your food cost percentage.
A 3–5% menu increase is small enough to barely register with most guests.
7.1%
You can lose up to 43 orders a month and still make the same profit as today.
New AOV: $52.50
New margin: 66.7%
Break-even loss = price increase ÷ (gross margin + price increase)
What if some customers leave?
Add your best guess of how many customers will stop ordering. We will show whether you still come out ahead.
What percentage of customers do you think will stop ordering because of the price change?
At a 0% volume loss you still have 600 orders and make $21,000 in gross profit — $1,500 more than today.
What the numbers look like
Current monthly revenue
$30,000
600 orders at $50
Current gross profit
$19,500
65.0% margin
New revenue at current volume
$31,500
+$1,500 vs. today
Break-even order count
557
Lose 43 to stay flat
Safe zone vs. danger zone
The curve shows your new gross profit at different levels of volume loss. The dashed horizontal line is your current profit. The vertical line is the break-even point. Stay to the left and you are ahead.
Safe zone
If you lose less than 7.1% of your orders, your gross profit will be higher than it is today — even with fewer customers.
Danger zone
If you lose more than 7.1% of your orders, your total gross profit falls below today’s level. The price increase is no longer worth it on its own.
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Work backwards from the profit you want to the orders and crew it needs.
Price smarter, not harder
A 15-minute walkthrough of dynamic pricing, upsells and high-margin bundles — the levers that raise AOV without raising menu prices.
Book a free demoThese numbers are estimates based on what you enter and what we see across independent restaurants. They are not a guarantee of performance.
