🔥 Food cost percentage calculator
Recommended price @ 30%: $15.00
Food Cost = 30%
Profit per dish: $10.50 · Margin: 70%
($4.50 ÷ $15.00) × 100 = 30%
On target — at or below 30%
⚡ Recipe cost calculator
Add ingredients — total updates when you calculate.
| Ingredient | Cost ($) |
|---|---|
Total recipe cost: $4.50
📋 Menu item comparison
| Menu item | Cost ($) | Price ($) | Food cost % |
|---|---|---|---|
| 28% | |||
| 28% | |||
| 28% |
🎯 Portion size calculator
Food cost: 30% → 36% at +20% portion
📈 Food cost trend analysis
Enter weekly food cost % to spot seasonal changes.
Trend: Improving ↓
Premium restaurant tools
Net profit: $550/day · Food cost: 30% of revenue
Total catering food cost: $850
Scaled cost: $112.50
Waste rate: 3.1% of purchases · Adds ~0.9% to effective food cost
Need 47 meals/day to break even
📲 Shareable food cost report
How to use this tool
Enter your ingredient cost and selling price, set a target food cost % (30% is common), then click Calculate Food Cost. The formula is (Cost ÷ Price) × 100.
Build recipes in the ingredient table — totals sync to the main cost field on calculate. Compare menu items, test portion size changes, and track weekly trends. Premium tabs cover profit margin, catering, bulk scaling, waste, and break-even meals per day.
Copy the shareable report for your kitchen manager or business partner.