Restaurant Food Cost Calculator
Calculate your restaurant's food cost percentage and a suggested menu price from a target. Enter plate cost and price to see margin and profit per dish.
Updated 2026-06-14 · Free · No sign-up · Runs privately in your browser
Show the formula & steps
How the Restaurant Food Cost Calculator Works
Food cost percentage is the single most-watched number on a restaurant’s menu. It tells you what share of a dish’s price goes to ingredients, and it directly drives profitability. This calculator does two jobs: it computes the food cost percentage of a dish from its ingredient (plate) cost and menu price, and it works backward from a target percentage to suggest the price you should charge.
The Formula
The core ratio and its inverse are both simple:
Food cost % = (ingredient cost ÷ menu price) × 100 Suggested price = ingredient cost ÷ target food cost % Gross profit per dish = menu price − ingredient cost
A lower food cost percentage means more of each sale is profit. Most operators set a target percentage first and then price every dish to hit it.
Worked Example
A dish costs $4.50 in ingredients and currently sells for $15, with a 30% target food cost:
- Food cost % = (4.50 ÷ 15) × 100 = 30.0%
- Gross profit per dish = 15 − 4.50 = $10.50
- Suggested price at 30% target = 4.50 ÷ 0.30 = $15.00
Here the current price already matches the target. If the plate cost rose to $5.25, the suggested price would climb to 5.25 ÷ 0.30 = $17.50.
Food Cost Targets by Concept
| Concept | Typical food cost % |
|---|---|
| Pizza / pasta | 25-30% |
| Casual full-service | 28-35% |
| Steakhouse | 35-45% |
| Bar (food) | 30-35% |
Tips for Controlling Food Cost
- Cost every recipe precisely, including garnishes and waste, so the plate cost reflects reality.
- Reprice when ingredient costs rise — a fixed menu price plus rising costs silently erodes your margin.
- Watch portion control, since over-portioning quietly pushes your food cost percentage up.
- Track prime cost (food plus labor) together, as a healthy food cost means little if labor is out of control.
This calculator covers ingredient cost only, not labor or overhead. Use it to set and monitor menu prices against a target, then review your full prime cost and local market to finalize pricing.
Frequently asked questions
How do I calculate food cost percentage?+
Divide the ingredient (plate) cost of a dish by its menu price and multiply by 100. A dish that costs $4.50 in ingredients and sells for $15 has a food cost of (4.50 ÷ 15) × 100 = 30%. Lower percentages mean more profit per dish.
What is a good food cost percentage for a restaurant?+
Most full-service restaurants target a food cost of about 28 to 35 percent of the menu price, though it varies by concept. Fine dining can run higher on ingredients, while pizza and pasta concepts often run lower. The right target balances quality, portion size and profit.
How do I set a menu price from a target food cost?+
Divide the plate cost by your target food cost percentage. If a dish costs $4.50 to make and you want a 30% food cost, the menu price is 4.50 ÷ 0.30 = $15. This calculator shows that suggested price automatically.
What is gross profit per dish?+
Gross profit per dish is the menu price minus the ingredient cost — the money left to cover labor, rent and profit before other expenses. A $15 dish costing $4.50 has a gross profit of $10.50. It is the dollar version of your food cost percentage.
Does food cost percentage include labor?+
No. Food cost percentage measures only ingredient cost against price. Labor is tracked separately as labor cost percentage, and the two together are often called prime cost. Keeping prime cost under control is key to restaurant profitability.