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How to calculate restaurant food cost
How do you calculate restaurant food cost percentage?
Restaurant food cost percentage equals ingredient cost for a dish divided by menu selling price, multiplied by 100. Track ideal cost from recipes separately from actual cost from inventory depletion to spot waste, portion drift and theft. SectorCalc free food cost and margin calculators estimate plate economics quickly; premium menu margin leak analyzer connects food cost drift to hidden loss and threshold alerts for pricing decisions.
Ideal food cost versus actual food cost
Ideal cost uses standardized recipes and current vendor prices. Actual cost comes from purchases minus inventory change. The gap reveals operational leakage.
How to calculate food cost per menu item
Sum ingredient costs per plated portion including garnish, oil and disposables allocated to the dish.
- Food cost % = ingredient cost ÷ menu price × 100
- Target margin = 100% − food cost % − labor and overhead allocation
- Recalculate when vendor prices or portion sizes change
Why food cost drift happens
Portion creep, unrecorded comps, prep waste and vendor price spikes move actual cost without a menu price update. Weekly spot checks catch drift early.
When to reprice versus re-portion
If actual food cost exceeds target by more than two points for multiple weeks, adjust portions or prices. Premium analysis helps prioritize high-volume items first.
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Preguntas frecuentes
- What is a good food cost percentage?
- Full-service restaurants often target 28–35% food cost depending on concept and beverage mix. Fast casual may run lower; fine dining may run higher with premium pricing power.
- Does food cost include labor?
- Classic food cost percentage covers ingredients only. Prime cost combines food and labor and is the usual operational control metric alongside food cost alone.
- Can SectorCalc help with menu pricing?
- Free calculators estimate food cost ratio and margin. Premium menu margin leak analyzer adds hidden driver diagnostics and export-ready decision reports.
Las guías de SectorCalc son recursos técnicos de apoyo a la toma de decisiones basados en fórmulas estándar y supuestos transparentes. No constituyen asesoramiento financiero, legal, médico ni de ingeniería.