Food Cost Calculator.
$5.40
4 servings
$1.35
per plate
$4.50
at 30% food cost
11.2%
Healthy
$10.65
88.8%
Related Tools
Browse allWhat Does This Calculator Do?
Food cost percentage tells you what share of your menu price goes to ingredients. Enter what you pay for each ingredient and how much the recipe uses — the calculator totals recipe cost, divides by servings, and shows cost per plate.
Set a target food cost % (most restaurants aim for 28–35%) to get a suggested menu price, or enter your current price to see whether you are underpricing.
How to Use This Calculator
- Add ingredients with purchase price, purchase quantity, and recipe quantity.
- Set servings — how many plates the full recipe makes.
- Enter target food cost % to get a suggested menu price.
- Optionally enter your menu price to see actual food cost % and profit per serving.
- Review the breakdown to spot which ingredients drive the most cost.
Food Cost Formulas
Ingredient Cost = (Purchase Price ÷ Purchase Qty) × Recipe Qty
Cost Per Serving = Total Recipe Cost ÷ Servings
Food Cost % = (Cost Per Serving ÷ Menu Price) × 100
Suggested Menu Price = Cost Per Serving ÷ (Target Food Cost % ÷ 100)
Purchase Qty and Recipe Qty can use different units (kg vs g, lb vs oz) — the calculator converts automatically before applying the formulas.
Worked Example
A pasta dish uses 500 g ground beef ($8/kg), 400 g pasta ($2/kg), and 200 ml sauce ($3/L). The recipe makes 4 servings with a 30% target food cost.
Beef cost = ($8 ÷ 1000 g) × 500 g = $4.00
Pasta cost = ($2 ÷ 1000 g) × 400 g = $0.80
Sauce cost = ($3 ÷ 1000 ml) × 200 ml = $0.60
Total recipe cost = $5.40 → cost per serving = $5.40 ÷ 4 = $1.35
Suggested menu price = $1.35 ÷ 0.30 = $4.50
If you sell at $12.00: food cost = ($1.35 ÷ $12) × 100 = 11.3%
Frequently Asked Questions
How do I calculate food cost percentage?
Divide cost per serving by menu price, then multiply by 100. Example: $3.50 ingredient cost on a $12 plate = 29.2% food cost.
What is a good food cost percentage for a restaurant?
Most full-service restaurants target 28–35%. Fast food runs 20–25%; fine dining may reach 35–40% because of premium ingredients and lower volume per dish.
How do I price a menu item from ingredient cost?
Divide cost per serving by your target food cost as a decimal. At 30% target: menu price = cost per serving ÷ 0.30. A $4.50 plate cost needs a $15 menu price.
What is the difference between food cost and profit margin?
Food cost % measures ingredient spend against menu price. Profit margin is what remains after food cost — a 30% food cost leaves a 70% gross margin before labor, rent, and overhead.
Why is my food cost above 35%?
Common causes: menu price too low, portion sizes too large, waste not tracked, or buying premium ingredients without adjusting price. Check the ingredient breakdown to find the biggest cost drivers.
Should I include labor in food cost?
No — food cost covers ingredients only. Labor, rent, and utilities are separate operating costs. Some operators track "prime cost" (food + labor) separately at 55–65% combined.
Can I buy in kg and recipe in grams?
Yes. Enter purchase quantity in kg and recipe quantity in g — the calculator converts units automatically so you do not need to do the math manually.
How often should I recalculate food costs?
Recalculate when supplier prices change, you adjust portion sizes, or seasonally when ingredient costs shift. Monthly reviews catch drift before margins erode.
Accurate food costing is the fastest way to protect restaurant margins — run your recipes here whenever supplier prices change.