Calculateur Prix de Vente Restaurant : Coefficient Multiplicateur & TVA
Déterminez le prix de vente TTC exact et psychologique selon votre coût matière HT, votre objectif de ratio (25–30 %) et la TVA locale (10 %, 20 %, 8,1 %).
Formule : Prix de Vente TTC selon Objectif Food Cost & Marge Minimum
Prix HT (selon %) = Coût Matière HT ÷ (Objectif Food Cost % ÷ 100)
Prix HT (selon marge min.) = Coût Matière HT + Marge Brute Minimum (€)
Prix Carte TTC Recommandé = max(Prix HT %, Prix HT min.) × (1 + Taux TVA)Combiner un objectif de pourcentage (ex. 28 % de coût matière, soit un coefficient net de 3,57) avec un plancher de marge en euros garantit que chaque plat finance les salaires et le loyer.
Worked Example: Pricing a Main Course with €4.50 Portion Cost
With €4.50 net ingredient cost and a 28% target food cost, the standard net price is €16.07 (€17.68 gross at 10% VAT). If your kitchen requires at least €12.50 net cash margin per main course, the required net price becomes €4.50 + €12.50 = €17.00 net (€18.70 gross → menu price €18.90).
How to Calculate Profitable Menu Prices (incl. EU/UK VAT)
Determine exact net and gross menu selling prices from your portion cost, target food cost %, and minimum cash margin.
- 1. Enter Net Portion Cost: Input the total net ingredient and packaging cost for a single serving.
- 2. Set Target Food Cost % & Minimum Cash Margin: Choose your target food cost percentage (e.g., 28%) and optional minimum cash profit per dish.
- 3. Select Hospitality VAT Rate: Select your local VAT rate (e.g., 7% DE, 10% AT/FR/ES, 20% UK, 8.1% CH).
- 4. Compare Exact Gross Price & Psychological Menu Prices: Review the required gross selling price alongside rounded menu price points (.50 / .90) and resulting markup factor.
Menu Pricing Reference Table: Target Food Cost % to Gross Multiplier (at 10% EU VAT & 20% UK VAT)
| Target Net Food Cost % | Net Multiplier | Gross Multiplier (10% VAT) | Gross Multiplier (20% UK VAT) | Gross Menu Price for €4.00 / £4.00 Dish Cost |
|---|---|---|---|---|
| 20% Food Cost | 5.00x | 5.50x | 6.00x | €22.00 (10% VAT) / £24.00 (20% VAT) |
| 25% Food Cost | 4.00x | 4.40x | 4.80x | €17.60 (10% VAT) / £19.20 (20% VAT) |
| 28% Food Cost | 3.57x | 3.93x | 4.29x | €15.71 (10% VAT) / £17.14 (20% VAT) |
| 30% Food Cost | 3.33x | 3.67x | 4.00x | €14.67 (10% VAT) / £16.00 (20% VAT) |
| 35% Food Cost | 2.86x | 3.14x | 3.43x | €12.57 (10% VAT) / £13.71 (20% VAT) |
Gross Multiplier = `(1 ÷ Target Food Cost %) × (1 + VAT Rate)`.
Questions Fréquentes (FAQ): Calculateur Prix de Vente
What markup multiplier should restaurants use?
On a net basis, a 25% food cost target equals a 4.0x multiplier (`1 ÷ 0.25`), and a 30% target equals a 3.33x multiplier. Once VAT is added, gross menu multipliers typically range from 3.7x to 4.8x depending on whether local hospitality VAT is 7%, 10%, or 20%.
Why combine target food cost % with a minimum cash margin?
Because labour time per plate does not scale with ingredient cost. A pasta dish costing €2.00 to make priced at 4x net (€8.00) yields only €6.00 cash margin, whereas a steak costing €9.00 priced at 3x net (€27.00) puts €18.00 cash into the register for the same kitchen time.
Autres Calculateurs & Documentation des Formules
Calculate required net and gross menu selling prices from portion cost, target food cost %, minimum cash margin, and EU/UK hospitality VAT.