Calcoli HoReCa — Food Cost

Food Cost Calculators

Cost dishes, check food cost %, protect margin and set menu prices that still work in service.

Food CostFood Cost CalculatorCalculate the food cost percentage for any dish or entire menu.Open calculator Food CostPrime Cost CalculatorCalculate prime cost (food cost + labor cost) for your restaurant.Open calculator Food CostIngredient Yield CalculatorCalculate the usable yield percentage for raw ingredients after prep.Open calculator Food CostFood Calorie CalculatorLook up calorie and nutrition data for hundreds of Italian food ingredients.Open calculator

The recommended path

1
Cost the real dish, ingredient by ingredient.
Food cost calculator
2
Check margin and selling price against the target.
Dish margin
3
See how many covers cover your fixed costs.
Restaurant break-even
4
Measure and raise the value of each ticket.
Average check

When to use these calculators

Use these calculators before writing or revising a menu, when supplier prices change, when a dish sells well but doesn't seem to make money, or when pricing a new recipe. Food cost is the first number to check: it shows how much ingredients weigh on each dish and whether the price leaves enough margin to cover staff, rent and profit.

Practical examples by venue type

Restaurant

A main costing €4.20 on a €14 price is 30% food cost, on target. Then check prime cost by adding labour.

Pizzeria

A margherita costs €1.80 in ingredients: at a 28% target the minimum price is €6.40. Above that you start to really make margin.

Bar

A sharing board costs €4.50: at 25% food cost you sell it at €18. Boards hold lower food cost and lift the average ticket.

Pastry

A single-portion dessert costs €1.10: at 24% the price is €4.60. Pastry sustains high margins but watch waste and yield.

Reference benchmarks

Restaurant food cost28–35%Traditional cuisine, table service.

Pizzeria food cost22–28%Own dough, high marginality.

Bar / café food cost18–25%Drinks and light service.

Prime cost (food + labour)55–60%Critical above 65%.

Indicative industry figures: they vary by format, location and period. Use them as a reference, not an absolute rule.

Common mistakes to avoid

Costing only the main ingredients and forgetting oil, salt, garnishes and prep waste.
Using the VAT-inclusive price instead of net: it inflates revenue and distorts the percentage.
Stopping at food cost without checking prime cost (food + labour): that's what tells you if the dish is truly sustainable.
Applying the same food cost target to every dish: drinks and sides hold far lower percentages than premium proteins.

Frequently asked questions

What is a good food cost for a restaurant?: For a traditional restaurant, ideal food cost is 28–35% of the net selling price. Below 28% you make strong margin; above 35% review prices and portions.
Food cost or prime cost: which should I track?: Both. Food cost measures only raw materials; prime cost also adds labour and is the real sustainability indicator: keep it between 55% and 60%.
How do I set a price from food cost?: Divide the dish cost by the target food cost. Example: €4 dish at 30% → 4 / 0.30 = €13.33 net price, plus VAT.
Should I include VAT in the calculation?: No: food cost, margin and prices should always be calculated on net-of-VAT amounts. Use the VAT calculator to extract the net before analysing margins.

When to use these calculators

Practical examples by venue type

Restaurant

A main costing €4.20 on a €14 price is 30% food cost, on target. Then check prime cost by adding labour.

Pizzeria

A margherita costs €1.80 in ingredients: at a 28% target the minimum price is €6.40. Above that you start to really make margin.

Bar

A sharing board costs €4.50: at 25% food cost you sell it at €18. Boards hold lower food cost and lift the average ticket.

Pastry

A single-portion dessert costs €1.10: at 24% the price is €4.60. Pastry sustains high margins but watch waste and yield.

Reference benchmarks

Restaurant food cost28–35%Traditional cuisine, table service.

Pizzeria food cost22–28%Own dough, high marginality.

Bar / café food cost18–25%Drinks and light service.

Prime cost (food + labour)55–60%Critical above 65%.

Indicative industry figures: they vary by format, location and period. Use them as a reference, not an absolute rule.

Common mistakes to avoid

Costing only the main ingredients and forgetting oil, salt, garnishes and prep waste.

Using the VAT-inclusive price instead of net: it inflates revenue and distorts the percentage.

Stopping at food cost without checking prime cost (food + labour): that's what tells you if the dish is truly sustainable.

Applying the same food cost target to every dish: drinks and sides hold far lower percentages than premium proteins.

Frequently asked questions

What is a good food cost for a restaurant?

For a traditional restaurant, ideal food cost is 28–35% of the net selling price. Below 28% you make strong margin; above 35% review prices and portions.

Food cost or prime cost: which should I track?

Both. Food cost measures only raw materials; prime cost also adds labour and is the real sustainability indicator: keep it between 55% and 60%.

How do I set a price from food cost?

Divide the dish cost by the target food cost. Example: €4 dish at 30% → 4 / 0.30 = €13.33 net price, plus VAT.

Should I include VAT in the calculation?

No: food cost, margin and prices should always be calculated on net-of-VAT amounts. Use the VAT calculator to extract the net before analysing margins.