Restaurant Food Cost Calculator
Enter your ingredient cost and selling price to instantly see your food cost percentage, gross profit, and whether your menu pricing is on track.
Enter ingredient cost and selling price to see results
Food Cost FAQs
What is a good food cost percentage for a restaurant?
Most restaurants target 25–33%. Fine dining can run 30–35% because higher prices justify richer ingredients. Fast casual targets 25–28%. A food cost above 40% usually signals a pricing or portion control problem.
How do you calculate food cost percentage?
Food cost % = (Ingredient cost ÷ Selling price) × 100. If a dish costs €3.50 in ingredients and sells for €13, the food cost is 26.9%.
What selling price should I charge for a dish?
Divide the ingredient cost by your target food cost percentage (as a decimal). If ingredients cost €4 and you want 30% food cost: €4 ÷ 0.30 = €13.33 minimum selling price.
Does food cost include labour?
No. Food cost only covers raw ingredients. Total dish cost includes labour (typically adds 5–10%) and overhead. For full profitability analysis, add these on top of ingredient cost.
Show prices on a beautiful digital menu
Once you have your pricing right, display it on a free QR code menu with Menumigo — update prices in real time, no reprinting.
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