Free tool
Menu item food cost percentage calculator
See what a dish costs per serving and what to charge for a food cost you want.
Prefer to talk it through? Take the free books check or contact us.
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How it works
How it works
Cost per serving = total ingredient cost divided by servings. Food cost percentage = cost per serving divided by menu price. Price for a target = cost per serving divided by the target percentage. Include every ingredient, even oil, garnish and the cost of trim you throw away.
FAQ
About this calculator
What is a normal food cost percentage?
It varies by kind of restaurant and menu item. Compare against your own records over time rather than a single number from elsewhere.
What leaves out of the cost most often?
Oil, seasoning, garnish, sides, takeout packaging and waste.
Is food cost the same as profit?
No. Labor, rent, utilities and other costs still come out of what is left.
Is anything saved?
No. The math runs in your browser and nothing you enter is sent to us.
Is this tax or financial advice?
No. It is a calculator for general information. Check the numbers against your own records, and ask an accountant before you act on them.
Related: contribution margin calculator, economic order quantity calculator, recipe costing menu pricing workbook. See all free tools. More free tools: Customer churn rate calculator, ROAS and cost per acquisition, Budget variance calculator, or see all free tools.
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Excel workbook
Recipe Costing and Menu Pricing Workbook
Enter what you pay for ingredients and what each recipe uses, then see the cost per portion and the price that reaches your target food cost.
See what is inside ($24) Try the free starter
Also in the Food Business Bundle: 4 products for $75 instead of $101 separately.