What is a good food cost percentage?

Most restaurants aim for a food cost percentage between 28% and 35%. Fine dining may go lower (25-30%), while fast casual can be slightly higher (30-35%). Below 28% is excellent.

How do you calculate food cost percentage?

Food Cost Percentage = (Total Ingredient Cost / Menu Price) x 100. For example, if ingredients cost $3 and you sell the dish for $12, your food cost is 25%.

What markup should I use for menu pricing?

A standard restaurant markup is 3x to 4x the ingredient cost. For a 30% food cost target, multiply ingredient cost by 3.33. For 25%, multiply by 4.

Free Food Cost Calculator for Restaurants – Menu Pricing Tool

Calculate Your Dish Cost

Add ingredients, enter your menu price, and see your margins.

Dish Name

Ingredients

Ingredient	Cost

Portions per Recipe

How many servings does this recipe make?

Waste / Trim %

Accounts for trim, spoilage, and prep loss

Packaging / Extras Cost per Serving

Takeaway containers, napkins, sauces, etc. Leave 0 for dine-in only.

Menu Selling Price

Target Food Cost %

Results

Your results will appear here

Add ingredients, set your price,
and click "Calculate"

Your Dish

Food Cost Percentage

Raw Ingredient Cost $0.00

+ Waste Adjustment $0.00

+ Packaging / Extras $0.00

Total Cost per Serving $0.00

Menu Price $0.00

Gross Profit per Serving $0.00

Markup Multiplier 0x

Suggested Price (at target %) $0.00

Disclaimer: This calculator is an educational tool only and does not constitute financial, accounting, or business advice. Actual food costs vary based on supplier pricing, seasonality, location, portion sizes, and operational factors. Always consult with a qualified accountant or financial adviser for business decisions. Kllivo is not responsible for any decisions made based on these estimates.

Understanding Food Cost

Food cost percentage is one of the most watched metrics in restaurant operations. Here's a quick reference.

The Formula

Food Cost % = (Total Cost per Serving ÷ Menu Price) × 100. This includes raw ingredients, waste, and packaging - not just the recipe itself.

Common Benchmarks

Fine dining: 25-30%. Casual dining: 28-33%. Fast casual & QSR: 30-35%. Bars & beverages: 18-24%. These are general ranges - your local market may differ.

The Bigger Picture

Food cost is only one expense. Labour, rent, utilities, and overhead typically make up 55-65% more. Track all costs together for a true view of profitability.

Menu Cost
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