Food cost calculator
Enter what you buy and how much the recipe uses. See the cost of the dish, the cost per portion and the price that hits your food-cost target.
| Ingredient | Pack price | Pack size | Used | Waste % | Cost |
|---|
Result
How it works
Cost of an ingredient = pack price ÷ pack size × amount used ÷ (1 − waste). Menu price = cost per portion ÷ target food cost %, plus VAT. Data stays in your browser.
Questions & answers
What food cost percentage should I aim for?
Restaurants commonly target 25–35 %. Bakeries and cafés often sit around 25–30 %.
What is waste / yield?
The part you can't use: peel, bones, trimmings, evaporation. 20 % waste means only 80 % of what you bought ends up in the dish.
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