For chefs
How to Cost a Prix Fixe or Tasting Menu
Think of a tasting menu as one product made of many small recipes.
By ChefMind AI Team · · 5 min read
A prix fixe is one price for several courses. Cost it as a whole. Numbers are illustrative.
Cost every course
Include amuse-bouche, bread, mignardises and garnishes. See hidden plate costs.
Example
| Course | Cost |
|---|---|
| Amuse | $1.20 |
| Starter | $3.10 |
| Main | $9.50 |
| Dessert | $2.40 |
| Bread and extras | $0.80 |
| Total | $17.00 |
At a $65 price, food cost is about 26%.
Balance the courses
An expensive main can be offset by a cheaper starter and dessert.
Account for choices
If guests pick among options, cost each option and weight by how often it sells.
Watch waste
Small-batch items are easy to waste. See reducing overproduction.
Review seasonally
The short version
- Cost the whole sequence.
- Balance expensive and cheap courses.
- Weight choices by popularity.
Frequently asked questions
Should each course hit the same cost percentage?
Not necessarily. Balance expensive courses with lower-cost ones so the whole menu hits your target.
Do I include bread and amuse?
Yes, they are part of the guest experience and part of the cost.
Keep reading
For owners
How to Price a Menu Item From Ingredient Cost
Start with what the plate costs, apply a target food cost percentage, then test the price against what guests will pay and what the dish earns in dollars.
Food costs
The Hidden Costs on Your Plate: Garnishes, Oils and Small Items
Leaving out the little things makes every dish look more profitable than it is.
For chefs
Seasonal Menu Planning: A Costing-First Approach
Seasonal menus are exciting and risky. Cost the dishes before they hit the board.
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