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Direct answers
- What is food cost percentage?
- Food cost percentage is the ratio of ingredient costs to the selling price, expressed as a percent. It shows how much of each euro/dollar of revenue goes to raw ingredients. Formula: food cost % = ingredient cost / selling price × 100.
- What is a good food cost for a restaurant?
- Benchmarks vary by type: fine dining 28–32%, casual restaurant 28–35%, pizzeria 25–32%, bar/aperitivo 18–28%. These are guidelines — your target depends on labor cost, rent and desired net margin.
- How do I calculate food cost for a recipe?
- 1) List every ingredient with its quantity used. 2) Calculate the cost of each ingredient (purchase price × quantity / pack size). 3) Sum all ingredient costs = total recipe cost. 4) Divide by number of portions = cost per portion. 5) Divide by selling price × 100 = food cost %.
- What is the difference between food cost and prime cost?
- Food cost covers only ingredient costs. Prime cost includes food cost + labor cost (kitchen staff). In Italian restaurants, prime cost typically ranges from 55–65% of revenue. Tracking both gives a complete picture of variable costs.
- How do I set a selling price from food cost?
- Divide your ingredient cost per portion by your target food cost percentage. Example: if ingredients cost €3.50 and your target food cost is 30%, selling price = €3.50 / 0.30 = €11.67. Always round to a market-appropriate price.
- Does the calculator account for food waste?
- Yes — you can enter yield percentages for each ingredient to account for trimming and preparation waste. For example, if a vegetable has 80% yield, enter 0.80 and the calculator adjusts the actual cost automatically.
Quick answers
Frequently Asked Questions
What is food cost percentage?
Food cost percentage is the ratio of ingredient costs to the selling price, expressed as a percent. It shows how much of each euro/dollar of revenue goes to raw ingredients. Formula: food cost % = ingredient cost / selling price × 100.
What is a good food cost for a restaurant?
Benchmarks vary by type: fine dining 28–32%, casual restaurant 28–35%, pizzeria 25–32%, bar/aperitivo 18–28%. These are guidelines — your target depends on labor cost, rent and desired net margin.
How do I calculate food cost for a recipe?
1) List every ingredient with its quantity used. 2) Calculate the cost of each ingredient (purchase price × quantity / pack size). 3) Sum all ingredient costs = total recipe cost. 4) Divide by number of portions = cost per portion. 5) Divide by selling price × 100 = food cost %.
What is the difference between food cost and prime cost?
Food cost covers only ingredient costs. Prime cost includes food cost + labor cost (kitchen staff). In Italian restaurants, prime cost typically ranges from 55–65% of revenue. Tracking both gives a complete picture of variable costs.
How do I set a selling price from food cost?
Divide your ingredient cost per portion by your target food cost percentage. Example: if ingredients cost €3.50 and your target food cost is 30%, selling price = €3.50 / 0.30 = €11.67. Always round to a market-appropriate price.
Does the calculator account for food waste?
Yes — you can enter yield percentages for each ingredient to account for trimming and preparation waste. For example, if a vegetable has 80% yield, enter 0.80 and the calculator adjusts the actual cost automatically.