Food cost calculator
Work out what a dish costs to make and what share of its menu price goes to ingredients. Or calculate food cost % for a whole week or month from your inventory counts.
Frequently asked questions
How do you calculate food cost percentage?
For one dish: ingredient cost per plate ÷ menu price × 100. For a period: (beginning inventory + purchases − ending inventory) ÷ food sales × 100.
What is a good food cost percentage for a restaurant?
Most restaurants aim for 28–35%. Pizzerias and cafés often run lower, steakhouses and seafood places higher. What matters is the trend: a rise of a few points usually means waste, portioning or supplier prices.
Should I include waste and trim in plate cost?
Yes. Use the cost of the usable portion: if a 10 lb case yields 8 lb after trimming, divide the case price by 8, not 10. A small buffer of 3–5% for waste keeps plate costs honest.