Free calculator · Restaurants and cafés
Enter what the ingredients for one portion cost and the menu price. See the food cost percentage, the gross profit per portion and the price that would meet your target.
Food cost % = ingredient cost per portion ÷ menu price × 100.
Gross profit per portion = menu price − ingredient cost.
Price for a target food cost = ingredient cost ÷ (target ÷ 100).
A dish costs ₹90 to make and sells for ₹300. Food cost is ₹90 ÷ ₹300 = 30%, leaving ₹210 gross profit. For a 28% target the price would be ₹90 ÷ 0.28 = ₹321.43.
No. Food cost only covers ingredients. Gross profit after food cost still has to pay for staff, rent, power, gas and packaging before anything is left as profit.
Whenever a main ingredient changes price noticeably, and at least every few months. A recipe costed last season can quietly lose money today.
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