Calculators for recipe cost, portion cost, and food cost percentage — so you know what ingredients really take from every sale.
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.
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 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 total plated meal cost: main portion plus sides, sauce, garnish, packaging, and other components. Optional waste % for adjusted plate cost and a full breakdown.
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 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 prime cost: food cost plus labor (wages, taxes, benefits). See prime cost %, food vs labor split, benchmark status, and optional target comparison.
Food cost calculators turn the numbers you already track — purchases, inventory, plate costs, and menu prices — into a clear percentage or dollar cost you can act on during service or after the period closes.
Ingredient spend is one of the largest controllable costs in a restaurant. A few points of food cost drift can erase profit even when sales look strong. Measuring food cost the same way every week makes waste, portion creep, and supplier increases visible early.
Always compare food used and food sales for the same dates. Mismatched windows produce a misleading percentage.
Period food cost = beginning inventory + purchases − ending inventory. Purchases alone ignore stock still on the shelf.
Track beverage cost on its own. Alcohol and soft drinks have different structures and will distort food cost %.
Stale plate costs make both dish-level and period food cost unreliable. Update recipes when suppliers change prices.
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