Sharing dishes for two people require a different pricing strategy than individual portions. You don't simply calculate 2x the cost price, because guests expect that sharing is more affordable. In this article you'll learn step-by-step how to calculate the ideal price for sharing dishes.
Why price sharing dishes differently?
Sharing dishes have different psychology than individual portions. Guests expect to 'save' by sharing, while you as a business owner can often actually make better margins through smarter portion sizes.
💡 Example:
Individual pasta: 350 grams for €18.50
Sharing pasta: 550 grams for €28.00
Per person guests pay €14.00 instead of €18.50 - they feel smart, you have lower food cost per euro of revenue
The sharing formula
For sharing dishes you use an adjusted calculation method:
- Ingredient costs = 1.4x to 1.7x individual portion
- Selling price = 1.3x to 1.6x individual portion
- Food cost stays the same or decreases slightly
⚠️ Note:
Always calculate excl. VAT. The price on your menu (incl. 9% VAT) divide by 1.09 for the actual selling price.
Step-by-step calculation
Start with your best-selling individual dish as a base. Then build on that:
💡 Practical example:
Base individual dish:
- Ingredient costs: €6.50
- Selling price: €22.00 incl. VAT = €20.18 excl. VAT
- Food cost: 32.2%
Sharing version (1.5x ingredient factor):
- Ingredient costs: €9.75
- Target food cost: 30%
- Minimum price excl. VAT: €32.50
- Menu price: €35.43 → rounded €35.50
Per person: €17.75 - guests save €4.25 per person!
Determining portion sizes
The art is in the right portion size. Too small and guests feel cheated. Too large and your food cost gets out of hand.
- Meat/fish: 1.4x individual portion (not 2x)
- Pasta/rice: 1.5x individual portion
- Vegetables/sides: 1.6x individual portion
- Sauces: 1.3x individual portion
💡 Why these ratios?
People don't share perfectly 50/50. One person eats more meat, the other more vegetables. By scaling meat less than vegetables, you keep costs manageable while both guests are satisfied.
Psychological pricing
Sharing dishes must feel advantageous, even if they don't have to be:
- Savings per person: minimum €2.00
- Total price: maximum 1.6x individual price
- Price endings: use .50 or .95 for 'deal' feeling
⚠️ Avoid this mistake:
Never make sharing dishes more expensive than 2x the individual price. Guests calculate this instantly and feel cheated.
Testing and adjusting
Start with a limited number of sharing options and monitor sales:
- Selling well? → Expand to more dishes
- Low sales? → Lower price or increase portion
- Too popular? → Carefully raise price
How do you calculate the ideal sharing price? (step by step)
Determine your base individual dish
Choose your best-selling individual dish as a starting point. Note the exact ingredient costs and current selling price excl. VAT. This becomes your reference point for the sharing version.
Calculate sharing ingredient costs
Multiply your ingredient costs by factor 1.4 to 1.7 (not 2.0!). Meat and fish 1.4x, pasta and rice 1.5x, vegetables 1.6x. Add everything up for your total sharing cost price.
Determine selling price with target food cost
Divide your sharing ingredient costs by your target food cost percentage (usually 28-32%). Multiply by 1.09 for VAT. Round to .50 or .95 for psychological effect.
✨ Pro tip
Start with sharing versions of your 3 best-selling dishes. If those do well, only then expand. Better to have 3 successful sharing options than 10 that don't sell.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Does a sharing dish always have to be cheaper per person?
Yes, guests expect a saving of at least €2.00 per person. Otherwise they feel cheated and choose individual portions instead.
Can I just use 2x the ingredients for a sharing dish?
No, that becomes too expensive and too much food. Use factors between 1.4x and 1.7x depending on the ingredient. Meat scales the least, vegetables the most.
How do I know if my sharing price is right?
Test it for 4 weeks. Do they sell well and does your food cost stay under 35%? Then the price is correct. Low sales often means too expensive, high sales with poor margins means too cheap.
Which dishes are suitable for sharing?
Pastas, pizzas, grill platters and wok dishes work well. Avoid sharing with delicate fish or dishes that get cold, like risotto.
Do I need to calculate sharing prices differently for delivery?
Yes, add 10-15% extra for packaging costs and platform fees. Sharing dishes are popular with delivery because families order together.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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