Food Cost Calculator
Food cost % = plate cost ÷ menu price. Click any i for detail.
Recipe
Recipe cost ($)
i
Recipe
Sum of ingredients for the batch you costed. |
|
|---|---|
Servings
i
Servings
Portions from that recipe. |
|
Menu price ($)
i
Price
What the guest pays for one serving. |
How to use this calculator
- Enter the batch recipe cost.
- Set servings from that batch.
- Enter the menu price of one serving.
- Read plate cost, contribution, and food-cost %.
Results explained
Plate cost = recipe ÷ servings. Food cost % = plate cost ÷ menu price. Contribution = price − plate cost. Industry targets often sit near 25–35% food cost, but concepts vary.
Quick reference: food cost
A healthy % is not a substitute for contribution dollars.
| Item | Detail |
|---|---|
| Plate cost | Recipe ÷ servings |
| Food cost % | Plate ÷ menu price |
| Common target band | ~25–35% (concept-dependent) |
| Prime cost | Food + labor — not this page |
Unit prices on invoices: unit price calculator.
How the estimate is built
plate = recipe / servings; pct = plate / price; contribution = price − plate.
Example scenario
$18 recipe, 6 servings, $16 menu → $3.00 plate, 18.8% food cost.
FAQ
Does this include labor?
No — food only.
Waste and comps?
Raise recipe cost or lower servings to stress-test.
Grocery vs restaurant?
Same math for a home batch vs a menu item.