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Food cost per serving calculator

Restaurants price from food-cost percentage: the ingredients are a fixed share of the menu price.

%
%
Cost per serving
3.25
= Exact Food cost per serving
Menu price at the target
10.82
Gross margin per serving
7.57
Gross margin
70.00 %
Ingredient cost including waste
19.47
Revenue from the batch
64.91
Show the working
  1. Total ingredient cost = 18.5
  2. Servings = 6
  3. Target food cost = 30
  4. Waste allowance = 5
  5. Ingredient cost including waste = 18.5 / (1 - 5/100) = 19.4737
  6. Cost per serving = 19.4737 / 6 = 3.245 61
  7. Menu price at the target = 3.245 61 / (30/100) = 10.8187
  8. Gross margin per serving = 10.8187 - 3.245 61 = 7.5731
  9. Gross margin = 10.8187 > 0 ? 7.5731/10.8187*100 : 0 = 70
  10. Revenue from the batch = 10.8187 * 6 = 64.9123

Values are shown to six significant figures here; the arithmetic itself runs on exact fractions and is only rounded where a number is printed.

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    The formula

    • menu price = cost per serving / food cost percentage

    Food cost percentage covers ingredients only. Labour, rent and overheads come out of the remaining margin.

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