Food cost and menu price calculator

How to use it

1. Portion cost. Add up the ingredients in one portion at what you pay for them, including garnish, sauce and the oil in the pan. Use your latest supplier prices.
2. Target food cost. The share of the price before VAT that goes on ingredients. Many restaurants aim for somewhere between 25% and 35%, depending on the dish and the kitchen; drinks and desserts often run lower.
3. VAT rate. Enter the rate that applies to the dish in your country. Rates differ by country and sometimes by what is sold, so check yours.

The calculator rounds the menu price up to the next 0.50 and shows the food cost and gross profit at that price.

Checking a dish already on the menu

Use the second part to work backwards: enter a dish's portion cost and its current menu price, and see its food cost. A dish far above your target is a candidate for a new price, a smaller portion or a different supplier.

When prices change

Supplier prices move, and a menu priced last year may be under target today. On a digital menu, a new price is on every table at once, with no reprint.