Price a dish from what it costs to make and the food cost percentage you are aiming for, with the price including tax, and a delivery-app price that keeps the same margin after commission.
Price before tax = plate cost ÷ target food cost %. A dish that costs 62 to make, priced for a 30% food cost, needs to sell for 62 ÷ 0.30 = 206.67 before tax.
If your menu shows prices including tax, add it on top: at 5% tax that is 206.67 × 1.05 = 217, which you would probably round to 220.
A delivery app takes its commission out of the item price. To keep the same amount per plate after a 25% commission, the app price before tax needs to be 206.67 ÷ (1 − 0.25) = 275.56. Commission rates and what they are charged on vary by app and by contract, so use your own figures.
Food cost is a floor, not the whole answer. Check the price against what nearby restaurants charge for a similar dish, how popular it is, and how much prep time it takes. A high-margin dish that sells well is worth more than a perfect percentage on a dish nobody orders.
EasyBills costs every dish from its recipe, tracks stock as plates are sold, and keeps real books, so food cost, margin and profit are always up to date.
Divide the plate cost by your target food cost percentage: a 62 plate cost at a 30% target is 62 ÷ 0.30 = 206.67 before tax. Then add tax if your menu prices include it, and round to a price that reads well.
Many operators use something in the high 20s to mid 30s as a starting point, then adjust dish by dish: a popular, low-cost dish can carry a lower percentage, a premium ingredient dish a higher one.
Work back from what you want to keep per plate: app price before tax = your normal price before tax ÷ (1 − commission %). Check your contract for what the commission is charged on and any extra fees.