Food cost calculator

How the math works

1. Plate cost = the sum of every ingredient's cost per portion, including garnish, sauce and the side.
2. Food cost % = plate cost ÷ menu price.
3. Price at target = plate cost ÷ target food cost.
4. Gross profit per plate = menu price − plate cost.

Example: a burger with $4.38 in ingredients and a 30% target should sell for about $14.60. At $15 its food cost is 29.2% and each plate leaves $10.62 before labor and overhead.

What is a good food cost percentage?

Many full-service restaurants aim for roughly 28% to 35% across the menu. Steak and seafood often run higher, and pasta, pizza and drinks lower, so judge the blended number from your product mix, not every dish on its own.

To get cost per portion, divide the case price by the usable portions in the case. Trim, bones and cooking loss count: a 10 lb case that yields 8 lb of usable meat costs 25% more per portion than the case price suggests.