Free calculator · Restaurants, cafés and cloud kitchens
Enter what the ingredients for one portion cost, any packaging or other per-portion cost, and the food cost percentage you aim for. See the price that hits your target, rounded to a menu-friendly number.
Cost per portion = ingredient cost + packaging and other per-portion cost.
Menu price = cost per portion ÷ (target food cost ÷ 100).
Food cost at a price = cost per portion ÷ price × 100.
A dish uses ₹90 of ingredients and ₹10 of packaging: ₹100 per portion. For a 30% food cost, the price is ₹100 ÷ 0.30 = ₹333.33, rounded up to ₹335, leaving ₹235 gross profit. At today’s ₹320 the food cost is 31.3%.
It varies by cuisine, format and rent. Many operators set a target for each dish and track the average across the menu. Work back from your own costs: the price must also cover wages, rent and a profit.
No. Work out the price before GST. Show GST on the bill according to the rules that apply to your business.
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