What Food Cost Percentage Is Normal?
Food cost percentage equals food cost divided by sales. Common references: quick service about 25-30%, full service about 28-35%, and bars/beverage-led concepts about 18-24%. Menu mix, alcohol share, labor and rent all affect the target, so do not copy one industry number blindly.
Reference ranges
QSR: 25-30%, driven by turnover and standardization.
Full service: 28-35%, with more waste and testing.
Bars/coffee: lower beverage cost but higher labor/rent share.
Setting a target
Calculate your theoretical cost first, then compare actual variance.
Look at labor, rent and delivery commissions together, not food cost alone.
Recalculate after price or supplier changes; do not use stale targets.
FAQ
Is 30% always good?
No; fine dining or low-turnover concepts may need higher margins, while 30% can be high for QSR.
How do delivery platforms change it?
Commissions and delivery fees reduce net sales; calculate food cost on net revenue.