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Enter what a dish costs you to make and what you sell it for. Get your food cost percentage and gross profit per plate instantly. Free, no signup, runs in your browser.
Food cost percentage is the share of a dish's menu price that goes to ingredients. The formula is plate cost ÷ menu price × 100. A $3.20 plate sold at $11.99 runs 26.7%. Many full-service and breakfast restaurants aim for roughly 28–35% overall, but every concept is different. High-margin items like coffee, pancakes, and drinks let you run some heavier plates like steak or seafood.
For your whole restaurant, use the period version: (beginning inventory + purchases − ending inventory) ÷ food sales. Run it weekly or monthly from your invoices and counts.
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Many restaurants target roughly 28–35% food cost overall. Quick service and pizza often run lower; steak and seafood concepts often run higher. Track your own trend more than an industry average.
Add the cost of every ingredient in one portion, using current invoice prices divided down to the unit you use (per ounce, per egg, per slice).
Yes. Paste your recipe quantities and invoice prices into an AI assistant and ask for cost per plate and price at your target food cost. Double-check the math on your top sellers.