Plate Cost Calculator
Plate Cost
Break down the exact cost of each plate by entering individual ingredient weights and unit prices to optimize recipe profitability and portion control.
Formula
Total Plate Cost = Protein + Starch + Vegetable + Sauce + Garnish; Food Cost % = (Total Plate Cost / Menu Price) x 100; Gross Profit = Menu Price - Total Plate Cost
Frequently Asked Questions
What is plate costing?
Plate costing is the process of calculating the exact ingredient cost of every component on a dish. It accounts for protein, starch, vegetables, sauces, garnishes, and any condiments to determine the total food cost per serving.
What percentage of plate cost is typically protein?
Protein is usually the most expensive component, accounting for 50 to 70 percent of total plate cost. Managing protein portions is the most effective way to control overall food cost.
How often should I recalculate plate costs?
Recalculate plate costs monthly or whenever ingredient prices change significantly. Seasonal price fluctuations, supplier changes, and recipe modifications all warrant a fresh plate cost analysis.
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