Enter your ingredients and servings to find your cost per serving — great for meal prep, catering, and restaurants.
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 % = (Total Ingredient Cost ÷ Menu Price) × 100
To find your selling price: Menu Price = Ingredient Cost ÷ Target Food Cost %