Pricing is where strategy meets psychology: guests read numbers emotionally while your P&L reads them as margin. A practical middle step is to anchor on the food cost percentage you intend to hold, then let that discipline suggest a price before you round for positioning or VAT.
Enter portion cost and a food cost target to see an indicative selling price. This ignores VAT rounding and competitive positioning on purpose — those belong in your final menu design workflow inside Clove or with your GM.
Read more about margin drift and pricing on our blog.
If you know ingredient cost for a dish and the food cost % you want to hit, this backs into a menu price (excluding VAT).
This page is a quick, public sanity check. When you are ready for line-level dishes, menu lists, and sales benchmarks, move into the product with a free account.