Food Cost Percentage Calculator

Calculate your restaurant's food cost percentage and optimize pricing.

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Food Cost

Enter your food costs and revenue to see your food cost percentage.

Current food cost percentage
0%
Gross profit: $0
Food cost %
0%
Gross profit
$0
Gross profit margin
0%
Target cost allowed
$0
Over / under target
$0
Ideal selling price
$0

Worked example

With the default inputs shown below, this calculator returns the following results:

InputValue
Total food cost ($)$15,000
Total food revenue ($)$50,000
Target food cost (%)28%
ResultValue
Current food cost percentage30.0%
Food cost %30.0%
Gross profit$35,000
Gross profit margin70.0%
Target cost allowed$14,000
Over / under target+$1,000

Values shown are produced by this page in your browser; change any input to update them.

How to use the Food Cost

  1. Total food cost ($) — default $15,000
  2. Total food revenue ($) — default $50,000
  3. Target food cost (%) — default 28%
  4. Press Calculate to update the results instantly.

Frequently asked questions

Restaurants usually target 28-35% of menu price. Above 35% leaves little room once rent, labour and overheads are paid.
Cost of ingredients divided by menu price. A dish that costs $3.60 to make and sells for $12 has a food cost of 30%.
Do not simply raise prices. Check portion sizes, negotiate supplier pricing, cut waste and re-engineer the two or three worst dishes first.

Sources & references