About This Calculator
Food cost percentage is the ratio of ingredient cost to selling price. Most restaurants target a 28–35% food cost. For meal prep businesses, 30–40% is common. Home cooks can use this to understand true costs per meal.
Food cost formula
Food Cost % = (Total Ingredient Cost ÷ Menu Price) × 100
To find your selling price: Menu Price = Ingredient Cost ÷ Target Food Cost %
Frequently asked questions
How does this food cost calculator work?
Enter the cost of each ingredient and the number of servings. The food cost calculator totals your costs, divides by servings, and suggests a menu price based on your target food-cost percentage.
What is a good food cost percentage?
Most restaurants aim for a 28–35% food cost. A 30% target means a $3 ingredient cost suggests a $10 menu price. Lower percentages mean higher profit margins.
How do I price a dish for profit?
Divide the cost per serving by your target food-cost percentage written as a decimal. This tool does it automatically, so you can test different margins in seconds.