Food cost calculator
Enter what the ingredients for one batch of a recipe cost, how many portions it makes and the menu price. The calculator gives the cost per plate, the food cost as a share of the price, the gross profit per portion and the menu price that would bring the dish to your target food cost percentage.
Runs in your browser: nothing you enter is sent anywhere.
How to use
- Add up what all ingredients for one batch of the recipe cost and enter the total.
- Enter how many portions the batch makes.
- Enter the menu price of one portion, and the tax rate if your menu prices include sales tax or VAT (leave 0 otherwise).
- Enter the food cost percentage you aim for.
- Read the cost per portion, the food cost, the gross profit and the menu price that would hit your target.
How it works
- cost per portion = recipe cost ÷ portions;
- price without tax = menu price ÷ (1 + tax ÷ 100);
- food cost % = cost per portion ÷ price without tax × 100;
- gross profit = price without tax − cost per portion;
- menu price for a target = cost per portion ÷ (target ÷ 100) × (1 + tax ÷ 100).
The amounts work in any currency.
Example
A pan of lasagna costs 24.00 in ingredients and gives 8 portions, sold at 12.00 each, no tax in the price:
- cost per portion: 24 ÷ 8 = 3.00;
- food cost: 3 ÷ 12 × 100 = 25 %;
- gross profit per portion: 12 − 3 = 9.00, and the price is 4 times the cost;
- for a 30 % target the menu price would be 3 ÷ 0.30 = 10.00.
Tips
- Recost dishes when supplier prices change; a menu priced a year ago may have drifted several points.
- Weigh real portions now and then: a generous scoop changes the cost per plate more than most price changes.
- Gross profit pays for staff, rent and energy, so a dish with a higher food cost but a bigger profit per plate can still be a better seller.
Frequently asked questions
How do you calculate food cost percentage?
Divide the cost of the ingredients in one portion by the selling price and multiply by 100. A plate that costs 3.00 to make and sells for 12.00 has a food cost of 3 ÷ 12 × 100 = 25 %.
What is a good food cost percentage?
It varies with the kind of place and the dish: many restaurants aim somewhere around 25 to 35 %, but a high-priced steak may run higher and a pasta or a drink much lower. What matters is that the whole menu, with labor and rent, leaves a profit.
How do I set a menu price from a target food cost?
Divide the cost per portion by the target as a fraction: 3.00 ÷ 0.30 = 10.00 for a 30 % food cost. If menu prices include sales tax or VAT, add it on top: with 20 % tax the menu price becomes 12.00.
Should I count waste and trimming?
Yes. Use the cost of what you buy, not only what ends up on the plate: if 1 kg of fish yields 700 g of fillet, the fillet costs the full price of the kilogram. Garnish, oil, salt and sauces add up too, so include them in the recipe cost.