Food Cost Percentage Calculator
Work out what share of your food sales is spent on ingredients. Enter total food cost and food sales to get your food cost percentage instantly, with the formula shown.
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Work out what share of your food sales is spent on ingredients. Enter total food cost and food sales to get your food cost percentage instantly, with the formula shown.
Calculate restaurant gross profit from revenue and food cost — or selling price and plate cost. See profit $, gross profit %, food cost %, revenue breakdown, and profit status.
Calculate restaurant labor cost percentage from total labor and sales. Optionally include payroll taxes and benefits for a loaded labor figure.
Set menu price from plate cost using food cost % or markup %. See recommended selling price, gross profit, optional tax/service/discount, and revenue summary.
Calculate restaurant prime cost: food cost plus labor (wages, taxes, benefits). See prime cost %, food vs labor split, benchmark status, and optional target comparison.
Cost a restaurant recipe ingredient by ingredient. Enter purchase cost, quantity, yield, and portion count to see total recipe cost, cost per serving, breakdown, and optional food cost %.
Calculate restaurant break-even covers and revenue from fixed costs and contribution margin per unit. Two modes — enter CM $ directly or derive it from selling price minus variable cost. Optional expected sales, target profit, tax strip, and service charge.
Build a restaurant budget from projected revenue and category percentages or expense amounts. See category budgets, remaining profit, allocation chart, and budget health.
Forecast restaurant cash flow from opening balance, sales, inflows, and expenses. See net cash flow, closing balance, burn, runway, and benchmark status.
Calculate restaurant contribution margin after food cost, variable labor, packaging, delivery fees, and other variable costs. See CM $, CM %, variable cost %, break-even contribution, and benchmark status — per item or for overall sales.
Measure how efficiently restaurant inventory turns over using COGS or food usage, average inventory, and days of inventory on hand.
Calculate restaurant profit margin after food, labor, packaging, delivery, and other costs. Three modes — price + cost, revenue + expenses, or target margin pricing. See profit $, margin %, markup %, cost %, and benchmark status.
Calculate restaurant RevPASH from revenue and seat hours. See revenue per seat, utilization, lost opportunity, and seat-hour productivity benchmarks.
Calculate restaurant seat turnover from guests or revenue per seat. See utilization, seat capacity, unused seats, and pace benchmarks.
Estimate the true cost of an employee — wages plus payroll taxes, benefits, insurance, training, equipment, and other employment expenses — for hourly or salaried staff.
Set a maximum restaurant labor budget from projected sales and a target labor cost %. Add payroll tax %, benefits %, and other expenses for a loaded total — optionally track budget remaining.
Estimate true employer payroll burden — wages plus employer taxes, workers’ compensation, health benefits, retirement, paid leave, training, equipment, and other costs — for hourly or salaried staff.
Calculate total plated meal cost: main portion plus sides, sauce, garnish, packaging, and other components. Optional waste % for adjusted plate cost and a full breakdown.
Calculate cost per serving from total recipe cost and number of portions. Optional waste % adjusts for prep loss. See base cost, adjusted cost, and a quick interpretation.
Calculate restaurant average check from revenue and guests or transactions. Project revenue to a target check, see the revenue gap, optional tax and service charge, and spend benchmarks.
Estimate restaurant banquet package cost and recommended selling price from guests, package cost per guest, venue, decorations, entertainment, staff, and fees. See profit, margin status, tax, service charge, and per-guest metrics.
Calculate restaurant seating and service capacity from tables, seats, hours, and dining time. See max guests, hourly throughput, and remaining headroom.
Evaluate restaurant capital projects with NPV, profitability index, and simple or discounted payback before you approve remodel or equipment spend.
Estimate restaurant catering cost and recommended package price from guests, food cost per guest, labor, rentals, transport, and venue. See total cost, profit, margin status, and per-guest metrics.