Food cost percentage calculator
List your menu items with the ingredient cost of one plate and the price you charge. Items above your target are flagged with the price that would bring them back in line.
| Menu item | Plate cost | Menu price | Food cost | Price for 30% | Remove |
|---|---|---|---|---|---|
| 31.5% | $13.75 | ||||
| 20.6% | $5.50 | ||||
| 35.6% | $10.75 | ||||
| 13.8% | $2.00 | ||||
| All items | $9.50 | $34.00 | 27.9% |
Plate cost is ingredients only (including garnish and sauce). The suggested price is plate cost ÷ target, rounded up to the next $0.25. The overall figure is a simple average across items; weight it by how many of each you sell for a true menu food cost.
How it is calculated
Food cost % = plate cost ÷ menu price. Price for a target = plate cost ÷ target %, rounded up to the next $0.25.
Worked example: brisket sandwich, plate cost $4.10, price $13.00 → 4.10 ÷ 13.00 = 31.5%. To reach 30%: 4.10 ÷ 0.30 = $13.67 → $13.75.
Plate cost should come from a costed recipe, including sauce, bun, garnish and the paper boat. The workbench keeps those costs current as supplier prices change; see the food cost percentage guide and food truck menu pricing.
Frequently asked questions
What is the food cost percentage formula?
Food cost % = ingredient (plate) cost ÷ menu price × 100. A sandwich with $4.10 of ingredients selling for $13 has a food cost of 31.5%.
How do I price a menu item from a target food cost?
Divide the plate cost by the target as a decimal. For a 30% target, $4.10 ÷ 0.30 = $13.67, which rounds up to $13.75.
Is food cost percentage the same as margin?
No. Food cost counts ingredients only. Margin also takes out labour, packaging, rent or commissary fees and other overhead, so a healthy food cost can still hide a thin margin.