MLS Maker Label Studio

Food Cost Percentage Calculator

Calculate plate cost, food cost percentage, suggested menu price, gross margin, and scaled recipe quantities for restaurant menu costing.

Cited category: Food & Beverage

Recipe Inputs

Enter ingredient quantities and unit costs for the base recipe. Set recipe yield to convert recipe cost into plate cost.

Ingredients

Line cost equals quantity multiplied by unit cost.

Ingredient Qty Unit Unit Cost Line Cost Remove

Menu Pricing

Food cost % = total ingredient cost / menu price x 100. Suggested price = ingredient cost / target food cost %.

Costing Results

Per-plate figures are based on the base recipe yield.

Plate Cost
$0.00
Ingredient cost per serving
Food Cost %
0.0%
Plate cost / menu price x 100
Suggested Price
$0.00
Plate cost / target food cost %
Gross Margin
$0.00
Menu price minus plate cost
Base Recipe Cost
$0.00
Scaled Recipe Cost
$0.00
Margin Rate
0.0%

Scaled Recipe

Quantities and costs scaled from the base recipe yield to the target batch size.

Ingredient Base Qty Scaled Qty Unit Base Cost Scaled Cost

Self-Tests

Golden tests verify the core food cost percentage and suggested price formulas.

Self-tests not run.

About the Food Cost Percentage Calculator

Restaurant owners, chefs, and cafe managers use a food cost percentage calculator to compare ingredient cost with menu price before changing a recipe or menu. Enter the portion cost, selling price, and target margin to see the current percentage, gross profit, and suggested price. It helps keep pricing decisions consistent when supplier costs, portion sizes, or delivery fees change.

How it works

  1. Enter the total ingredient cost for one sellable portion.
  2. Add the current or planned menu price before tax.
  3. Set a target food cost percentage or margin goal.
  4. Compare the calculated food cost, gross profit, and suggested selling price.

Frequently asked questions

How is food cost percentage calculated?

Food cost percentage is ingredient cost divided by selling price, multiplied by 100. Use the cost of the actual portion served, including standard garnish, sauce, and expected trim or yield loss when those costs are material.

Should I calculate food cost from gross sales or net sales?

For menu pricing, use the selling price before sales tax because tax is collected for the government. If you analyze historical performance, be consistent about whether discounts, comps, and delivery marketplace fees are included.

What is a good food cost percentage for a restaurant?

There is no universal target. Many concepts plan food cost around the contribution they need after labor, occupancy, packaging, waste, and profit, so a steak entree and a coffee drink can have very different acceptable percentages.

Do I include prep waste and shrink in the calculation?

Yes, if the waste is predictable. A costing sheet should use edible yield or as-served portion cost rather than raw purchase cost, especially for trimmed meat, peeled produce, sauces, and batched prep.

What is the difference between margin and markup?

Margin compares profit with selling price, while markup compares profit with cost. A dish with a 30% food cost has a 70% gross margin before other operating costs, not a 70% markup.

References