Restaurant Food Cost Calculator
Calculate your actual food cost percentage and compare it to industry targets.
Calculate the ideal menu price for a dish based on ingredient costs.
Formula
COGS = Beginning Inventory + Purchases - Ending Inventory. Food Cost % = COGS / Food Sales x 100. Menu Price = (Ingredient Cost / Portions) x (1 + Waste%) / Target Food Cost %.
Frequently Asked Questions
What is a good food cost percentage for a restaurant?
The ideal food cost percentage varies by restaurant type: fast casual (25-30%), casual dining (28-35%), fine dining (30-40%). Most restaurants aim for 28-32% overall. Higher-end ingredients may have higher percentages offset by premium pricing.
How do you calculate food cost percentage?
Food Cost % = (Beginning Inventory + Purchases - Ending Inventory) / Total Food Sales x 100. This gives your actual food cost for the period. Track this weekly or monthly to catch issues early.
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