Live tool
Food Cost Percentage Calculator
Use the food cost percentage formula to compare food cost against the selling price for one item or package.
Food Cost % = (Food Cost / Sales Price) x 100
Open calculatorFood Costing
Food Cost Calculator
Estimate food cost percentage and gross profit from item cost and selling price before making pricing decisions.
Food cost calculator
Check food cost percentage, gross profit, and suggested pricing from either a known cost or an ingredient build.
Example presets Load example values to see how the calculator works.
Results Updates after calculation
What this means
Results will appear here with a practical note about what to check next.
Worked example
Example calculation
If ground beef costs $4.80 per pound and the burger uses 6 ounces, the beef cost is $1.80 before bun, cheese, sauce, garnish, and included sides. At a $16.00 menu price, the calculator shows food cost percentage, gross profit, and the suggested price for the target.
Formula
Calculator formula
Usable unit cost
Usable Unit Cost = Package Cost / (Package Size x Usable Yield %)Ingredient cost
Ingredient Cost = Quantity Used x Usable Unit CostTotal food cost
Total Food Cost = Sum of Ingredient CostsFood cost percentage
Food Cost % = (Food Cost / Sales Price) x 100Gross profit
Gross Profit = Sales Price - Food CostSteps
How to use this tool
- 01
Use quick mode if you already know the total food cost for the item.
- 02
Use ingredient builder mode when invoice or package cost needs to be converted into the amount used on one item.
- 03
Enter package cost, package size, usable yield, recipe quantity used, and the matching units.
- 04
Enter the menu price, package price, or expected sales price.
- 05
Review food cost percentage, gross profit, suggested selling price, and target status before changing prices.
Watchouts
Common mistakes
Using retail shelf price instead of actual ingredient cost.
Leaving out garnish, sauce, waste, or included sides.
Mixing purchase units and recipe units without converting first.
Entering a case or package cost without also entering package size and usable yield.
Looking only at percentage and ignoring gross profit dollars.
Input quality
When to build food cost from ingredients
Use package cost and yield when invoice units do not match the recipe amount used.
Use usable yield below 100% for trim, peel, bone, drain, or cook loss that affects the usable ingredient amount.
Keep quick mode for finished recipe costs, POS exports, or costing sheets that already have the item cost.
Related calculators
Next useful tools
Move to the next calculator when this result needs another pricing, portion, or yield check.
Live tool
Menu Price Calculator
Estimate a menu price from food cost and target food cost percentage.
Menu Price = Food Cost / Target Food Cost %
Open calculatorLearn the method
Related guides
Use these guides when you want the assumptions and examples behind the calculator.
How to Calculate Food Cost Percentage
Learn the food cost percentage formula, how to calculate it, and how to use the number when checking menu prices.
Read guideHow to Calculate Recipe Cost
A practical method for adding ingredient costs, yield, and portion cost before pricing a recipe.
Read guideFrequently asked questions
What does this food cost calculator show?
It shows food cost percentage and gross profit dollars from the food cost and selling price you enter. Use it when you want both percentage and dollar context.
What if I do not know my food cost yet?
Use the ingredient builder mode. Enter package cost, package size, usable yield, quantity used, and matching units; the calculator converts those inputs into total food cost before calculating margin.
What is a good food cost percentage?
Many restaurants target roughly 28% to 35%, but the right range depends on concept, labor model, service style, and market pricing.
Should catering use the same food cost target as a restaurant menu?
Not always. Catering often has different labor, delivery, rental, staffing, and waste assumptions, so food cost is only one part of the quote.