Depends on what kind of Restaurant, foods served, location, economy, labor, rent/mortgage. Lets say you have a small volume Restaurant, you may not get real good prices from Food service dist. We need more into on menu and all the above...Chef Bill
As Chef Billy states depends on volume, and your individual overhead. Your location affluent or lower in other words your market.. What you , and the waste factor.are paying for food, there is no set ground for anyone..I can tell you 27% will be hard to achieve in a full service class place. It is easier in fast food. You really have to watch and keep your fingers on everything.Good Luck
It's a good thing you are small and have a printer. (I hope)
The thing with small places is that you can stop and turn on a dime. If an item doesn't sell at the Olive Garden they're SOL for three months. If something doesn't sell you can figure it out immediately. Lower the price, adjust the portions size up or down, combine it, feature it, etc.
You will probably have to start with pricing your menu items low and then increase it periodically until you find a nice balance point between cost and sales. Move it up until you see sales falling a bit.