Food Cost Calculator
List the ingredients in a recipe with what each one costs, enter how many portions it makes and your target food cost percentage. You get the plate cost, a suggested menu price and, if you enter your current price, the dish's actual food cost %.
Write the name, then the cost of the amount used in the recipe. The last number on each line is read as the cost.
Typical restaurants aim for about 25% to 35%.
Optional buffer added to the recipe cost.
Shows your actual food cost % for this dish.
How to use the Food Cost Calculator
- List each ingredient on its own line with the cost of the amount used, e.g. "Butter 250 g, 2.10".
- Enter the number of portions the recipe yields.
- Set your target food cost % and an optional extra % for waste and garnish.
- Enter your current menu price to check the dish's actual food cost %.
- Read the plate cost and suggested price, and compare prices at other targets in the table.
Food cost formulas
- Plate cost = total recipe cost ÷ number of portions
- Food cost % = plate cost ÷ menu price × 100
- Menu price = plate cost ÷ target food cost %
- Gross profit per plate = menu price − plate cost
Example: ingredients totaling $24.40, plus a 5% buffer, give a $25.62 recipe cost. Divided into 10 portions, the plate cost is $2.56. At a 30% target the menu price is 2.56 ÷ 0.30 = $8.54.
Price multipliers by food cost target
| Target food cost | Multiply plate cost by | Menu price for a $4.00 plate | Markup on cost |
|---|---|---|---|
| 20% | 5.00 | $20.00 | 400% |
| 25% | 4.00 | $16.00 | 300% |
| 28% | 3.57 | $14.29 | 257% |
| 30% | 3.33 | $13.33 | 233% |
| 32% | 3.13 | $12.50 | 213% |
| 35% | 2.86 | $11.43 | 186% |
| 40% | 2.50 | $10.00 | 150% |
Tips to control food cost
- Standardize recipes and portion sizes so each plate costs the same every time.
- Update ingredient prices whenever supplier invoices change.
- Use trim in stocks, specials and staff meals instead of throwing it away.
- Balance the menu: pair high-cost signature dishes with low-cost, high-margin items.
Frequently asked questions
How do you calculate food cost percentage?
Food cost % = plate cost ÷ menu price × 100. A dish that costs $3.85 in ingredients and sells for $12.50 has a food cost of 30.8%.
How do I price a menu item from food cost?
Menu price = plate cost ÷ target food cost %. With a $3.85 plate cost and a 30% target, the price is 3.85 ÷ 0.30 = $12.83. Many restaurants then round to a familiar price point such as $12.95.
What is a good food cost percentage?
Many full-service restaurants aim for roughly 28% to 35%. Fine dining and coffee or beverage items can run lower, while steak and seafood dishes often run higher. Look at your total prime cost (food plus labor) as well, which many operators keep around 60% of sales.
What should be included in plate cost?
Include every ingredient on the plate at the amount actually used: proteins, starches, vegetables, sauces, oil, seasoning, garnish and sides. The extra % field covers small items and trim waste that are hard to measure per recipe.
How do I account for trim and cooking loss?
Cost the ingredient at its as-purchased price for the amount you buy to produce the recipe. For example, if 1 kg of whole fish yields 450 g of fillet, use the cost of the full kilogram, not 450 g.
What is the difference between food cost and markup?
Food cost % is cost as a share of the selling price; markup is the price increase over cost. A 30% food cost equals a 3.33× price multiplier, or a 233% markup on cost.
Is my recipe data uploaded?
No. Everything is calculated in your browser and your inputs stay on your device.