Food Cost Calculator
Cost a recipe ingredient by ingredient. Enter what you bought and how much the recipe uses, and the tool converts units, works out the cost per serving and the food cost percentage, and suggests a menu price for your target.
Results
Enter your numbers and press Calculate. Your results will appear here.
These results are estimates for planning, based only on the numbers you enter. They are not financial or accounting advice.
How to use this calculator
- Add each ingredient with its quantity and cost using Add ingredient.
- Enter the number of servings produced, packaging and other costs per serving.
- Enter your menu selling price and target food cost percentage.
- Press Calculate to see food cost per serving, food cost percentage and a suggested menu price.
How it is calculated
Ingredient cost per serving = total recipe ingredient cost / servings
Net revenue per serving = menu price x (1 - discount %)
Food cost % = ingredient cost per serving / net revenue per serving
Contribution per serving = net revenue - ingredient, packaging and other variable costs
Suggested price = ingredient cost per serving / target food cost % (grossed up for any discount)
Worked example
- Chicken (PKR 700 per kg), 250 g used = PKR 175. Flour (PKR 1,800 per 10 kg), 200 g = PKR 36. Cooking oil (PKR 2,000 per 5 l), 100 ml = PKR 40. Eggs (PKR 480 per dozen), 3 pcs = PKR 120.
- Total ingredient cost = PKR 371. For 4 servings that is PKR 92.75 per serving.
- At a PKR 650 menu price, food cost % = 92.75 / 650 = 14.3%.
- Add PKR 25 packaging and PKR 10 other: variable cost PKR 127.75, so contribution per serving = PKR 522.25.
- For a 30% food cost target, the suggested price = 92.75 / 0.30 = PKR 309.17.
Frequently asked questions
What is food cost percentage?
It is the ingredient cost of a dish divided by the revenue you receive for it. A dish costing PKR 100 in ingredients that sells for PKR 400 has a 25% food cost.
What is a good food cost percentage?
Many restaurants aim for roughly 25% to 35%, but it depends on the menu, location, service style and pricing. Treat it as a starting point and set your own target.
Is food cost percentage the same as profit margin?
No. Food cost covers ingredients only. Rent, salaries, utilities, marketing and other overheads are not included, so your real profit margin is lower than 100% minus the food cost percentage.
How does unit conversion work?
You can buy in one unit and use another within the same type: grams and kilograms, millilitres and litres, pieces and dozens. The tool does not convert between types, for example grams to millilitres.
How should I include waste and trimming?
Enter the full quantity you must buy to get the amount used in the recipe. For example, if 300 g of raw chicken yields 250 g cooked, enter 300 g as the quantity used.
How is the suggested menu price calculated?
It divides the ingredient cost per serving by your target food cost percentage. If you give an average discount, the price is raised so the net price after the discount still meets your target.
Why is my food cost percentage not available?
It needs a menu price above zero. If the price or the price after discount is zero, the percentage cannot be calculated.
About the Restaurant Food Cost Calculator
Food cost is the share of a dish's price spent on ingredients. Restaurants that know it can price menus correctly and spot waste; those that do not often find that their best sellers barely make money. This calculator works out food cost and food cost percentage per dish.
Ingredient prices in Pakistan change often, especially chicken, oil, flour and vegetables. Recalculating food cost regularly keeps menu prices in line with reality.
For whole-kitchen control, recipe-based POS systems deduct ingredients automatically and compare expected and actual usage.
Key Terms Explained
Food cost
Total cost of ingredients in a dish.
Food cost percentage
Food cost divided by selling price.
Portion size
Quantity served per order.
Yield
Usable quantity after cleaning or cooking.
Plate cost
Cost of everything on the plate.
Menu price
Selling price before tax.
Step-by-Step Guide
List ingredients
With quantities per portion.
Enter purchase prices
Per kg, litre or piece.
Adjust for yield
Waste in cleaning and cooking.
Enter menu price
Current selling price.
Calculate
See cost and percentage.
Common Mistakes to Avoid
Ignoring yield loss
Bones, peels and shrinkage.
Old ingredient prices
Costs change monthly.
Forgetting oil and spices
Small items add up.
Inconsistent portions
Cost varies plate to plate.
Not including packaging
For takeaway and delivery.
Pricing by competitors only
Your costs differ.
Practical Tips
Standardize recipes
Same portion every time.
Recalculate monthly
Prices move.
Engineer your menu
Promote high-margin dishes.
Track wastage
Find the leaks.
Buy smarter
Compare suppliers.
Use recipe-based POS
Automatic deduction.
Who Uses the Restaurant Food Cost Calculator
Restaurants
Menu pricing.
Cafes
Drinks and snacks.
Bakeries
Cakes and pastries.
Caterers
Event menus.
More Questions
What is a good food cost percentage?
It varies by cuisine and format; many restaurants target a range that leaves room for rent, staff and profit.
Should I include packaging?
Yes, for takeaway and delivery items.
How often should I recalculate?
Whenever ingredient prices change noticeably, at least monthly.
Can SoftBar track food cost automatically?
Yes, SoftBar restaurant POS uses recipes to track food cost.
Why Use SoftBar Free Tools
Made in Faisalabad for people and businesses across Pakistan.
Free and fast
No sign-up, works instantly on any phone.
Private
Calculators run in your browser; your numbers are not stored.
Mobile friendly
Big buttons and simple forms for phones.
Built by a software team
The same team that builds POS and business software.
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