Food Cost Calculator
Recipe Cost
Calculate cost per serving from total recipe cost
Food Cost Percentage
Calculate your actual food cost percentage
Formula
Food Cost % = (Ingredient Cost / Menu Price) x 100. Suggested Menu Price = Food Cost / Target Food Cost %. Gross Profit = Menu Price - Food Cost. Industry standard food cost is 28-32%.
Frequently Asked Questions
What is a good food cost percentage?
The industry standard for restaurants is 28-32%. Fine dining aims for 25-28%, casual dining 28-32%, and fast-casual 30-35%. Food cost percentage = (Ingredient Cost / Selling Price) x 100.
How do I calculate food cost percentage?
Food Cost Percentage = (Total Food Cost / Total Food Sales) x 100. For a single dish: divide the ingredient cost by the menu price and multiply by 100. A dish costing $5 in ingredients sold for $18 has a 27.8% food cost.
How do I price my menu items?
Divide your food cost by your target food cost percentage. If a dish costs $4.50 and your target is 30%, the menu price should be $4.50 / 0.30 = $15.00. Also consider competitor pricing and perceived value.
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