F&B Menu Pricing in Singapore

Your menu is both a sales tool and a cost-control tool. The goal is to balance:

• What customers want
• What you can execute consistently
• What actually makes money

• Standardise recipes and portion sizes before you “fix pricing”.
• Track contribution margin, not just food cost %.
• Remove or rework items that create prep chaos or slow ticket times.
• Review menu performance every 90 days.

Minimum: cost your top 20 sellers

• Build a recipe card (ingredients + yield)
• Calculate plate cost
• Set a target food cost % (typical 28–35% for many concepts)

• Does the price match your positioning (value vs premium)?
• Are you anchoring with one higher-priced item in the category?
• Are add-ons (drinks, sides, desserts) priced for margin?

• Increase price 3–5% on items with strong demand (test, don’t guess)
• Reduce waste via tighter prep and FIFO
• Standardise portioning tools (scoops, ladles, scales)
• Push high-margin add-ons through staff prompts