Calculators
Food Cost Calculator
Calculate the cost of a dish from ingredient quantities, prices and yields, the food cost percentage and the price for a target percentage.
- Runs in your browser
- Nothing uploaded
The tool
Enter your numbers below. Results update as you type, and nothing leaves your browser.
Everything you enter stays on your own machine. Nothing is sent to us or to anyone else, which you can confirm in your browser network tab.
What people use it for
- Costing new menu items
- Reviewing menu prices
- Training chefs on costing
- Supplier price change analysis
About this tool
What the Food Cost Calculator does
Food cost percentage is the cost of a dish’s ingredients divided by its menu price. Accurate costing uses the usable yield of each ingredient, because trimming and cooking losses mean you pay for more than ends up on the plate. Most restaurants aim for a food cost of roughly 25% to 35%.
Formula
- Ingredient cost = quantity × price ÷ usable yield
- Food cost % = plate cost ÷ menu price
- Price for target = plate cost ÷ target food cost %
Worked example
Using the starting values in the calculator above:
| Input | Value |
|---|---|
| Ingredients per plate | 4 entries |
| Menu price | $18.00 |
| Target food cost | 30% |
| Result | Value |
|---|---|
| Plate cost | $4.86 |
| Food cost percentage | 27.0% |
| Price for target food cost | $16.20 |
| Gross profit per plate | $13.14 |
How to read the result
Recost dishes whenever supplier prices change; a few volatile ingredients often move the whole menu.
Gross profit per plate matters too: a higher food cost percentage on an expensive dish can still earn more cash.
Related calculators
- Catering Portion Calculator: Calculate how much food to order for an event from guest count, portion sizes per item and a buffer for appetite.
- Menu Pricing Calculator: Price a dish from plate cost using a target food cost percentage, a markup multiplier, and psychological rounding.
- Restaurant Prime Cost Calculator: Calculate restaurant prime cost (cost of goods sold plus total labour) and prime cost as a percentage of sales.
- Bar Pour Cost Calculator: Calculate the cost per pour, pour cost percentage and price for a target pour cost from bottle price, size and pour size.
Browse every calculator in Restaurant and Hospitality Calculators, or talk to us about restaurant websites and online ordering.
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Questions
Questions about this tool
The things clients actually want to know — costs, timelines, ownership and what happens after launch.
Many restaurants target about 25% to 35%, depending on concept and price point.
The usable share of an ingredient after trimming, peeling and cooking losses.
Divide the ingredient cost of a dish by its menu price and multiply by 100.
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