Food cost calculator
Add your ingredients the way you buy them and the way you use them. You get the cost of the recipe, the cost per plate, your food cost % and the price you should charge.
| Ingredient | You paid | For (pack size) | Used in recipe | Yield % | Cost | — |
|---|
Yield is what's left after trimming, peeling or cooking. A pork shoulder that loses 25% when trimmed and cooked has a 75% yield.
Prices change every week. Your costs should too.
This calculator is a snapshot. Kitchfly recalculates every recipe the moment you log a purchase, and warns you when a dish goes over your target.
How to calculate food cost
Food cost is what the ingredients on one plate cost you. Four steps get you there:
- Cost each ingredient in the unit you use it.Divide what you paid by the pack size. A 50 lb sack of onions at $25 costs $0.50 per lb.
- Adjust for yield.Divide by the usable percentage. If those onions yield 90% after peeling, the real cost is $0.50 ÷ 0.90 = $0.56 per lb.
- Add up the recipe and divide by portions.That's your cost per plate. Add packaging or garnish if every plate carries it.
- Divide by the menu price.Cost per plate ÷ menu price × 100 = food cost %.
- Food cost %
- Cost per plate ÷ Menu price × 100
- Menu price
- Cost per plate ÷ Target food cost %
What is a good food cost percentage?
A common target for restaurants is roughly 28–35%, but it depends on what you sell. Pizza, pasta, coffee and fried items usually run lower; steak and seafood run higher.
Look at the dollars too, not only the percentage. A steak at 38% can leave more profit per plate than a salad at 25%. And watch your prime cost (food plus labor): a common rule of thumb is to keep it around 60% of sales or less.
Food cost questions
What is food cost?
Food cost is what you pay for the ingredients in a dish. Food cost percentage compares that cost to what you charge: a $3 plate sold for $10 has a 30% food cost.
How do I calculate food cost percentage?
Divide the cost per plate by the menu price and multiply by 100. For example, $2.87 ÷ $11.99 × 100 = 23.9%.
What is yield and why does it matter?
Yield is the part of an ingredient you can actually use after trimming, peeling or cooking. If you ignore it, every recipe looks cheaper than it really is. Weigh an ingredient before and after prep once to find its yield.
What is a good food cost percentage for a restaurant?
Many restaurants aim for roughly 28–35%. It depends on your concept and menu mix, so compare dishes against each other and keep an eye on profit dollars per plate.
How do I price a menu item from food cost?
Divide the cost per plate by your target food cost percentage. A $3.00 plate with a 30% target gives a price of $3.00 ÷ 0.30 = $10.00. Round it to a price that fits your menu.
Can I mix pounds and cups in the same ingredient?
Not directly: weight and volume only convert if you know the ingredient's density. Use the same kind of unit for what you paid and what you use, for example weigh the flour instead of measuring it in cups.
Is this calculator free? Where is my data stored?
Yes, it's free and needs no account. Your recipe is saved only in this browser. If you copy the link, the recipe goes inside the link so you can share it.