Food Cost Calculator
Calculate food costs, menu pricing, and profit margins for your restaurant or food business with our comprehensive calculator. Determine optimal selling prices based on ingredient costs and desired profit margins.
Step 1: Food Costs
Understanding Food Cost
Food cost percentage is the ratio of ingredient cost to selling price. Most restaurants aim for 25-35% food cost. Waste factor accounts for preparation waste, spoilage, and mistakes.
Step 2: Pricing & Profit
About Pricing Methods
Food cost percentage method calculates price based on desired food cost %. Markup multiplier multiplies ingredient cost. Competition-based uses market prices. Choose based on your business model.
Menu Pricing Results
Recommended Selling Price per Portion
Pricing Method Comparison
| Pricing Method | Selling Price | Food Cost % | Gross Profit |
|---|
Profit Breakdown
Food Cost Calculation Formula
Food Cost % = (Ingredient Cost ÷ Selling Price) × 100
To calculate selling price: Selling Price = Ingredient Cost ÷ Desired Food Cost % (as decimal).
To calculate gross profit: Gross Profit = Selling Price – Ingredient Cost.
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