How to Calculate Food Cost Percentage
Calculate food cost percentage with the formula, worked restaurant examples, target ranges, and practical pricing checks for one item or recipe.
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Kitchen guides for food cost, catering, and recipe planning
Clear explanations for the math behind the calculators.
16 published guide pages operator-focused explainers
5 workflow topics mapped to kitchen tasks
FAQ structured support answers on guide pages
Featured guide
Food Cost Formula
Use food cost formulas to calculate recipe cost, food cost percentage, gross profit, and a target selling price with practical examples.
Food Costing
Food Costing guides
Calculators and guides for recipe cost, food cost percentage, menu price, and margin checks.
How to Calculate Recipe Cost
A practical method for adding ingredient costs, yield, and portion cost before pricing a recipe.
Read guideHow to Calculate Cost Per Portion
Learn how to calculate cost per portion from total recipe cost, finished servings, and menu price for restaurants, caterers, and food businesses.
Read guideFood Cost Formula
Use food cost formulas to calculate recipe cost, food cost percentage, gross profit, and a target selling price with practical examples.
Read guidePortion Cost Formula
Learn the portion cost formula with restaurant, catering, ingredient package, and cost-per-serving examples plus practical pricing checks.
Read guideHow to Calculate Ingredient Cost
Learn how to calculate ingredient cost from package price, package size, usable yield, unit conversion, and the amount used in a recipe.
Read guideCatering
Catering guides
Planning tools for guest counts, portions, buffet service, and catering price decisions.
How to Price Catering by Guest Count
Estimate catering prices by connecting guest count, portion needs, food cost, labor, service style, and margin.
Read guideHow Much Food to Serve for 50 Guests
Estimate food quantities for 50 guests by portion size, service style, menu mix, and buffer.
Read guideCatering Cost Per Person
Learn how to calculate catering cost per person from food cost, guest count, labor, packaging, delivery, and event costs.
Read guideCatering Food Cost Percentage
Learn how to calculate catering food cost percentage, what costs belong in catering pricing, and why service style changes the target.
Read guideRecipe & Yield
Recipe & Yield guides
Recipe scaling, batch yield, portion changes, and production planning for kitchen teams.
How to Scale a Recipe
Scale recipe quantities up or down while protecting yield, quality, cook time, and prep workflow.
Read guideHow to Calculate Food Yield Percentage
Learn the food yield percentage formula, calculate trim loss and usable cost, and apply tested yield to recipe costing and menu pricing.
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