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Food cost calculator for restaurants

Work out the true cost of a dish, your food cost percentage and the price you need to hit your target. Free, no sign-up needed to use it.

Ingredients

Enter what you pay for a pack, how big the pack is, and how much goes into the dish. Yield % is what's left after trimming and wastage (100 if none).

How food cost % is calculated

Food cost % = cost per portion ÷ selling price × 100. Many restaurants aim for roughly 25 to 35%, but the right figure depends on your concept, so treat any benchmark as a starting point.

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