Cost a recipe from its ingredients and price the plate by target food-cost %. Free, private, runs in your browser.
Ingredient cost = Pack price ÷ Pack size × Amount used (use the same unit for pack size and amount, e.g. grams).
Cost per serving = Recipe cost ÷ Servings. Menu price = Cost per serving ÷ Target food cost %. Food cost % = Cost per serving ÷ Menu price.
Example: $4.00 plate cost at a 25% target → $16.00 menu price.
Many restaurants aim for roughly 25–35%, but it depends on the concept, labor and overheads. Use the target that fits your business.
Yes. Add a little to the amount used, or use yield-adjusted quantities, to reflect trimming and waste.
Each row must use the same unit for pack size and amount used, but rows can differ (grams, pieces, ml).
Free to embed on your blog or site. Paste this HTML where you want the calculator to appear: