Restaurant Food Cost Calculator
Work out the real cost of putting a dish on the table, ingredients, labour and packaging included, then see what that means as a food cost percentage against your actual selling price. Every number below comes from what you enter, nothing is estimated or looked up for you.
Enter a price per kg and portion size on the left to see your plate cost.
Track your real menu, pricing and photos as part of your restaurant listing on this site.
See the Owner GuideFrequently Asked Questions
What counts as food cost?
This calculator's plate cost is the total cost of getting one dish to the table: the main ingredient, any other ingredients like sauce or veg, labour, and packaging. Strictly, "food cost" in restaurant accounting usually means ingredients only, so use the breakdown below the total if you need that narrower figure on its own.
What's a good food cost percentage for a restaurant?
Most full-service restaurants target roughly 28-35%, though this varies a lot by cuisine, format, and how much of the menu is seafood-led, which tends to run a higher raw ingredient cost than other cuisines.
How is food cost percentage calculated?
Total plate cost divided by your selling price, times 100. Enter a selling price above and this calculator works it out for you automatically.