Price list and menu template
A price list does one job: it answers "how much?" without you having to be there. Fill this in, print it, and put it in the box, on the table or in the hands of the person who keeps asking.
Your price list
Nothing here leaves your phone. There is no account, no saving and no tracking — refresh the page and it is gone, so print or download before you close it.
What actually belongs on a price list
Five things, and nothing else. Every extra line is a line nobody reads.
- Your business name, spelled the way it appears everywhere else you exist.
- The items, named the way a customer would say them.
- The price, next to the item, with no "from" and no "ask me".
- How to order — one method, one number or one link.
- What the price assumes — the size, the quantity, the notice you need.
What does not belong: your life story, a dozen fonts, or an item you do not want to make.
Write item names a customer can repeat
The test is simple: could someone order it out loud, correctly, from across a room? "Tres leches, 8 inch" passes. "The special" does not.
- Put the size or count in the name. "Cookies" starts a conversation; "Cookies — dozen" ends one.
- Describe it only if the name does not. One short line, and only where it earns its place.
- Name what makes it yours. "Soft center", "real butter", "grandma's recipe" — the specific detail, not the adjective.
Putting real numbers on it
Work the prices out before you type them. The usual mistake is pricing the ingredients and forgetting your own hours — and your time is the larger half of almost every item.
If you have not done that yet, do it first: the pricing calculator takes ingredients, packaging, your hours and rate, overhead and profit, and gives you a figure and a per-serving check. Then come back and fill this in.
Three habits that save arguments later:
- Round sensibly. $18 reads as a price. $17.63 reads as a mistake.
- Date your list. One line — "prices valid through December" — lets you raise them without an awkward conversation.
- Price the thing you dread highest. If it still sells, it is worth making. If it stops selling, you have your evening back.
Printing it so it looks deliberate
Print on plain white paper and it will look fine — the print layout here drops the page furniture and keeps the list.
- One page. If it runs to two, your menu is too long, which is useful information.
- Print a few. One in each box, one on the table at a market, one on a noticeboard.
- Save a PDF. In the print dialogue choose "Save as PDF" — that is the file you send when someone asks what you make.
The CSV download is the other half: it opens in Excel, Numbers or Google Sheets, so you can keep your own copy, sort it, or work out what a price change does to the whole list.
When paper stops being enough
A printed list is the right tool for a market stall, a pickup box and a noticeboard. It stops being enough at the point where people want to order without asking you first — because a price list answers "how much?" and nothing else.
That is usually the moment the messages get expensive: the same four questions, every day, about things already written down. If you are at that point, what you need next is somewhere that shows your prices and takes the order, so the list stops being a thing people ask you about and starts being a thing they act on.
Not there yet? Print the list. It works, and it costs nothing.
Questions people actually ask
Is this price list template really free?
Yes. There is no account, no email and no payment. The page runs entirely in your browser — type into it, print it or download the CSV, and close the tab.
Is anything I type here saved or sent anywhere?
No. Nothing you type leaves your browser and nothing is stored, which also means refreshing the page clears it. Print or download before you close the tab.
Can I use it for food that is not baking?
Yes. Nothing here is specific to baking — tamales, meal prep, jams, roasted coffee or a catering menu all fit the same three columns. The example lines are just a starting point; replace them.
How do I turn it into a PDF?
Press "Print this list" and choose "Save as PDF" in your browser or system print dialogue instead of a printer. That gives you a file you can send in a message or attach to an email.
What does the CSV download open in?
Excel, Numbers, Google Sheets or any spreadsheet app. It is a plain comma-separated file with one row per item, which makes it easy to keep your own copy or test what a price change does across the whole menu.
Should I put prices on my list at all, or say "DM for prices"?
Put the prices on it. "DM for prices" costs you every customer who was not going to ask, and it costs you the ones who assume the answer is expensive. A price list exists to answer the question when you are not there.
Other states
- GeorgiaNo state license since July 2025 · no revenue cap
- TexasNo permit · $150,000 cap · you must deliver online orders yourself
- CaliforniaCounty registration · $88,878 or $177,756 in 2026
- FloridaNo permit · $250,000 cap · mail order allowed by statute
- New YorkFree exemption, up to 16 weeks to be reviewed · no revenue cap · in-state only
- IllinoisRegister locally · no sales cap · online sales and in-state shipping allowed
- North CarolinaHome Processor program · kitchen inspected before you sell · an indoor pet disqualifies the kitchen
- New Jersey$100 permit for 2 years · $50,000 cap · NJ residents only, nothing in the post
- PennsylvaniaLimited Food Establishment · $35 a year · inspected · internet sales included
- ArizonaNo sales cap · refrigerated foods allowed · Arizona only, and TCS goes hand to hand
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