Restaurant Food Cost Calculator
Calculate a dish-level food cost percentage from ingredient cost and menu price, or estimate the menu price required for a target food cost percentage.
- Free to use
- Runs in your browser
- Level B · Industry formula
- Last reviewed 2026-08-16
Food cost percentage formula
Food Cost % = Food Cost ÷ Selling Price × 100At the individual-dish level, food cost typically means the standard ingredient cost used to produce one portion. The percentage shows how much of the selling price is represented by that food cost.
Target menu price formula
Menu Price = Food Cost ÷ Target Food Cost %The target mode works backward from the entered food cost and desired food-cost percentage. It does not decide what target percentage is appropriate for your restaurant.
Contribution after food cost
The calculator also shows selling price minus food cost. This is a simplified contribution after ingredient cost only—not net profit. Labor, occupancy, utilities, waste, card fees, taxes, packaging, overhead, and other costs are not included.
Sources & methodology
Johnson & Wales University describes food cost percentage as cost of goods sold divided by food sales. Hospitality cost-control references use the same cost-to-selling-price relationship for menu items.
Calculator guide
About the Restaurant Food Cost Calculator
Food cost percentage compares food cost with food sales or revenue using the selected methodology.
What to keep in mind
- Use consistent periods for cost and sales.
- Inventory adjustments and waste can materially affect food cost.
- Define whether beverages or other categories are included before comparing results.
Formula & methodology
Calculate dish food cost percentage, contribution after ingredient cost, and a menu price for a target food cost percentage.
Review standard: Level B · Industry formula. How calculator reviews work.CalculateMeasure performs the arithmetic locally in your browser. The displayed result depends on the values and units you enter.
Authoritative reference
Cornell's hospitality research materials address systematic food-cost control and waste prevention in food-service operations.
Cornell Center for Hospitality Research — Controlling Food Costs ↗
Source links support the formula, metric context, or methodology. CalculateMeasure remains responsible for its implementation and testing.
Frequently asked questions
What does this calculator calculate?
Food cost percentage compares food cost with food sales or revenue using the selected methodology.
Can I use the result for an important decision?
Use the result as a calculation aid and verify the inputs, assumptions, and applicable professional or regulatory requirements before relying on it for an important decision.
Does CalculateMeasure store the values I enter?
This calculator performs its arithmetic in your browser. The calculator itself does not need to send your entered values to a server to produce the result.