CALCULATOR · FREE免费 · Free
Recipe Cost Calculator
Enter total ingredient cost for a batch, number of servings and the menu price to calculate cost per serving, batch cost and food cost percentage. Food cost percentage is a core check for menu pricing and gross margin.
--Cost per serving · currency
--Batch cost · currency
--Food cost % · %
Estimates only; verify on site before ordering or building.
Example
| Item | Value | Unit |
|---|---|---|
| Batch ingredient cost | 12 | currency |
| Servings | 4 | servings |
| Menu price | 15 | per serving |
| Cost per serving | 3 | currency |
| Batch cost | 12 | currency |
| Food cost % | 20 | % |
Where people go wrong
- Counting only the main ingredient and missing oil, salt, sauce and trim loss.
- Dividing by purchase weight instead of sellable servings.
- Treating food cost percentage and gross margin as the same number.
FAQ
What is a healthy food cost percentage?
Restaurants often target 28 to 35 percent, though quick service and fine dining differ; labor, rent and waste also matter.
Should labor and rent be included?
This page covers food cost only; full margin also subtracts labor, rent, utilities and delivery commissions.