Pricing
What’s this plate really costing you?
Food cost % is plate (or recipe) cost divided by menu price. If that number creeps up, either ingredients moved or the menu didn’t.
Run a plate before you print the next menu. Labor, rent, and wine aren’t in this number — it’s ingredients only. Many kitchens watch a band around 25–35%; your concept sets the target.
Runs in your browserNo signupNot tax advice
$
$
food cost % = plate ÷ menu × 100
Food cost %30.0%
Plate cost$4.20
Menu price$14.00
Estimates only — not tax or accounting advice. Double-check before you print price tags.
How it's calculated
\$4.20 plate on a \$14 menu is 30% food cost. If beef jumps and the menu stays put, that % climbs — either raise the price, change the plate, or accept a thinner contribution.
food cost % = plate cost ÷ menu price × 100