Food Cost & Menu Price Calculator
Work out your food cost percentage from stock and sales, and price any dish for your target margin.
How to calculate food cost percentage
Food cost percentage shows how much of every rupee of food sales is spent on ingredients. It is the most important control number for any hotel restaurant, banquet or cloud kitchen. This calculator works it out from your stock count and purchases, and also gives the menu price for any dish based on a target food cost.
Keep food cost under control
- Cost every recipe with standard portions and update when supplier prices change.
- Use FIFO storage and track wastage daily.
- Engineer the menu: promote high-margin, popular dishes and rework low-margin ones.
- Do a full stock count at the same time every month.
Target food cost varies by concept and pricing; track your own trend month by month. Explore our hotel F&B and operations guides.
Frequently asked questions
What is a good food cost percentage?
It depends on the concept, menu and pricing. Many restaurants track a target range and watch for month-to-month changes; a rising percentage usually signals waste, theft, portion drift or supplier price increases.
How do I price a menu item?
Calculate the exact ingredient cost per plate, then divide by your target food cost percentage. Adjust for competition, perceived value and GST.
Why does my food cost change every month?
Supplier prices, wastage, portion sizes, staff meals and stock count timing all affect it. Consistent monthly counts make the trend reliable.
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