Food Cost & Menu Price Calculator
By Santaji GadepatilinUpdated October 27, 2026
Food cost percentage compares the cost of ingredients with the menu price. Restaurants use it to set prices and protect their margins. This free food cost & menu price calculator solves for whichever value you leave blank and shows the formula and steps.
How to use the food cost & menu price calculator
Enter the total ingredient cost, how many servings it makes and your target food cost %. The cost per serving, menu price and gross profit are calculated.
Example
Ingredients cost 36 for 12 servings, target 30%:
- Cost per serving = 3.00
- Menu price = 3.00 ÷ 0.30 = 10.00
- Gross profit = 7.00 per plate
Typical food cost percentages
| Business | Target food cost |
|---|---|
| Fine dining | 28–35% |
| Casual dining | 28–32% |
| Quick service / fast food | 25–30% |
| Pizza | 20–25% |
| Bar food and drinks | 18–24% (drinks often lower) |
Menu prices for different food costs
Cost per serving 3.00:
| Target food cost | Menu price |
|---|---|
| 20% | 15.00 |
| 25% | 12.00 |
| 28% | 10.71 |
| 30% | 10.00 |
| 33% | 9.09 |
| 35% | 8.57 |
Beyond food cost
Food cost does not include:
- Labour — often 25–35% of sales.
- Rent, utilities, packaging and marketing.
- Waste and spoilage, which raise the real food cost.
A common rule is that food plus labour (prime cost) should stay under about 60–65% of sales.
Plate costing tips
- Cost every ingredient, including oil, garnish and sauces.
- Use the yield after trimming and cooking, not the raw weight.
- Update costs when supplier prices change.
- Round menu prices to psychologically comfortable figures.
Frequently asked questions
What is food cost percentage?
Ingredient cost divided by selling price. Many restaurants aim for about 25–35%.
How do I price a dish?
Menu price = cost per serving ÷ target food cost %. A 3.00 plate cost at 30% gives a price of 10.00.
What else affects the price?
Labour, rent, overheads and the local market. Food cost is only part of the picture.
What is a good food cost percentage?
Most restaurants aim for 28–35%, depending on the type of restaurant.
How do I calculate menu price from food cost?
Menu price = cost per serving ÷ target food cost. A 3.00 cost at 30% gives a price of 10.00.