Free restaurant food cost calculator: add recipe ingredients to get plate cost, then enter the menu price for instant food-cost percentage and gross margin. No sign-up.
Restaurant Food Cost Calculator
Add the ingredients in a recipe to get the plate cost, then enter your menu price for the food-cost percentage and gross margin per plate.
| Ingredient | Qty used | Cost per unit ($) | Line cost |
|---|
A planning estimate. Real food cost also moves with waste, over-portioning, spoilage and price swings — track actuals in inventory software.
How to read food cost percentage
Food cost percentage is plate cost divided by menu price. Most full-service kitchens aim for a food cost in the 28–35% range, though it varies by concept — a steakhouse runs higher, a pizzeria lower.
- Under ~28% — healthy margin, but check portions aren't skimpy for the price.
- 28–35% — typical target band for most menus.
- Over ~35% — re-price, re-portion, or renegotiate the ingredient that's driving cost.
Getting the plate cost right
Enter the as-used quantity and the cost per that unit — for example 6 oz of protein at the per-ounce cost, not the case price. Add every component, including oil, garnish and sauce, or the plate cost will read low.