Food cost calculator
Find out what a plate really costs you and what it should cost on the menu. Enter the ingredients, the amounts you use and what you pay your supplier.
Example: mozzarella bought at 9.80 per 1000 g, 120 g used per pizza. Use the same unit for the amount used and the purchase amount.
- Cost per plate
- $2.01
- Food cost
- 16.7%
- Gross profit per plate
- $9.99
Food cost %
Cost of the ingredients ÷ menu price without VAT × 100. Many restaurants aim for 25–35%, depending on the concept.
Menu price from a target
Cost per plate ÷ target food cost %, plus VAT if your prices include it. Round to a price that reads well on the menu.
Keep it honest
Include small things: oil, garnish, bread, sauces, and waste such as trimmings. They add up faster than you think.
Food cost questions
What is a good food cost percentage?
It depends on the concept. Pizzerias and cafés often reach 20–30%, fine dining and steak restaurants can be above 35%. What matters is that the gross profit per plate covers your other costs.
Should I calculate with or without VAT?
Compare costs and prices without VAT. If your menu prices include VAT, enter the VAT rate and the calculator removes it.
How often should I recalculate?
Whenever supplier prices change noticeably, and at least every few months for your best-selling dishes.
Changed your prices? Update every menu at once.
With Menuseum a new price appears on your QR menu, website, TV boards and next print run immediately.