Food Cost Calculator – cost per portion and food cost %
Add ingredient costs, set portions and a menu price, and see cost per portion, food cost percentage and gross margin at a glance.
| Ingredient | Pack cost | Pack size | Amount used | Cost |
|---|
Pack size and amount used must be in the same unit (grams, ounces, pieces, milliliters). Cost per line = pack cost ÷ pack size × amount used.
How to use
- For each ingredient, enter what you pay for a pack, the pack size, and how much of it the recipe uses (in the same unit).
- Add rows for every ingredient, including oil, seasoning and garnish; small items add up.
- Enter how many portions the recipe yields and your menu price.
- Read the cost per portion, food cost percentage and the price you would need to hit your target percentage.
About this tool
Food cost percentage is cost per portion divided by selling price, multiplied by 100. Gross margin is the selling price minus the cost per portion. Many kitchens aim for a food cost somewhere between a quarter and a third of the menu price, but the right number depends on your other costs, your concept and your volume.
The suggested price is simply cost per portion divided by your target percentage. It does not include tax, packaging, labor or waste, so treat it as a floor rather than a final menu price. All calculations happen in your browser; nothing is uploaded.
FAQ
What counts as pack size and amount used?
Pack size is the quantity you buy at the pack cost, such as 1000 g, 12 pieces or 750 ml. Amount used is how much of that pack goes into this recipe, in the same unit. The tool does not convert units, so keep each line consistent.
Should the menu price include sales tax?
Use the price before sales tax, because tax is passed on and does not contribute to your margin. If your menu prices are tax-inclusive, strip the tax out first.
How do I account for trimming and waste?
Either increase the amount used to the quantity you actually buy for the dish (including trim), or raise your target food cost percentage slightly to leave room. Yield losses on meat and produce can be significant, so measuring once is worth it.
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