Food Cost Calculator

It measures recipe ingredient cost, cost per serving, and ingredient cost as a share of the selling price. The amount left after ingredients is not net profit. For example, $4.50 of ingredients in a $15 dish gives 30% food cost. Labor, rent, packaging, taxes, and other costs still need to be covered.

Multiply price per matching unit by quantity for every ingredient. Add the line costs, then divide by servings. Include sauces, oil, seasoning, and garnishes rather than a universal allowance. Use the recipe cost calculator for ingredient waste and batch scaling. The recipe costing template has pack-cost and usable-yield formulas for Excel.

Set a target from your menu, labor, overhead, sales volume, and required return. One percentage cannot tell you whether every restaurant or dish is profitable. The suggested-price comparison here uses an illustrative 30% ingredient-cost target, not a guaranteed profitable price. Check the dollars left after ingredients as well as the percentage. Use the menu pricing calculator to test your own target.

Compare supplier quotes for the same specification and usable quantity. Weigh portions against your recipe cards. A 7 oz protein portion instead of 6 oz uses 16.7% more of that protein; it does not increase every ingredient in the dish by that amount. Record waste and compare ingredient use with your recipes and sales. These checks do not guarantee a fixed savings percentage. Read the food cost control guide for the operating workflow.

Keep ingredient food cost separate so you can compare it consistently. Labor and overhead still matter when you set prices. This calculator subtracts ingredients from the menu price; the remainder must cover other costs. Use the cost per plate calculator to include labor and overhead.

Update a recipe when a supplier price, ingredient, portion, or measured yield changes. In the example, a $0.50/lb chicken increase adds $2 to 10 bowls, or $0.20 per bowl. If you sell 50 bowls each week for 52 weeks at the same price and quantity, that is $520 more ingredient cost. DishCost recipe costing software updates affected saved recipes when you update an ingredient price.

No. Recipe cost uses standard quantities and current ingredient prices. Period food cost starts with opening inventory + purchases - closing inventory, with relevant credits and transfers, divided by food sales for the same period. Invoices alone do not measure food consumed. Use the food cost percentage calculator for that ratio. The BCcampus monthly food costs chapter explains adjustments. A difference can come from portions, waste, stock counts, or recorded sales; it is not proof of theft.

Divide cost per serving by your chosen food cost target as a decimal. At $4.50 per serving and a 30% target, $4.50 / 0.30 = $15. This is a target-based price, not a universal minimum. Check labor, overhead, customer demand, and the dollars each sale leaves to cover costs. To see a supplier price change across several dishes, try the public sample menu without an account.