Cellsmith/Free calculators/Food cost
What should this dish cost on the menu?
Enter what the plate costs you to make and what you sell it for. See your food cost percentage, your margin, and the price that hits your target.
Dish inputsYellow cells are yours
%
ResultLive
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How it is worked out
Food cost percentage is the plate cost divided by the selling price. A dish that costs 3.20 to make and sells for 12.00 runs at about 26.7%. Many kitchens aim somewhere around 25 to 35%, depending on the type of food and the rest of their costs.
To find a price that hits your target, divide the plate cost by the target: 3.20 divided by 0.30 is 10.67. Round it to a price that reads well on the menu.
Plate cost is the part people get wrong. Cost every ingredient by the gram, including garnish and oil, and update it when supplier prices change.
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