Food cost calculator for restaurants
Find your food cost percentage for a week or month, or cost out a single dish and see the menu price a target would need. Targets differ between concepts, so you set your own.
Food used (cost of goods)
PKR 650,000
Food cost %
36.1%
How it’s calculated
- Food used = opening stock + purchases - closing stock.
- Food cost % = food used / food sales x 100.
- Plate cost = the sum of quantity x cost per unit for every ingredient in the dish.
- Food cost % at a menu price = plate cost / menu price x 100.
- Menu price for a target = plate cost / (target % / 100). This is before tax and before rounding to a price you can charge.
Frequently asked questions
How do you calculate food cost percentage?
Add your opening stock to your purchases, subtract your closing stock, and divide the result by your food sales for the same period. Multiply by 100 to get a percentage.
What is a good food cost percentage?
There is no single correct figure. Targets vary by concept, menu and location, so set your own target from your costs and prices, then use this calculator to see where you stand.
How do I work out the cost of one dish?
List each ingredient with the quantity used and its cost per unit, then add up quantity times cost for every line. The total is the plate cost. Use the same unit for quantity and price, such as kilograms.
How do I set a menu price from a target food cost?
Divide the plate cost by your target food cost as a decimal. A plate cost of PKR 300 and a target of 30% gives a menu price of PKR 1,000 before tax.
Why does my food cost look wrong?
The usual causes are an uncounted stock take, purchases entered in the wrong period, or sales that include non-food items. Count stock at the same time at the start and end of the period.
Can RestroAI track food cost for me?
RestroAI by Taiz has inventory features for stock, and this calculator needs no sign-up. See the restaurant inventory software page for what is included today.
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