Typical Food Cost Percentages
| Business Type | Target Food Cost % | Selling Price Multiplier |
|---|---|---|
| Fine Dining | 28–32% | 3.1–3.6× |
| Casual Restaurant | 30–35% | 2.9–3.3× |
| Fast Casual | 28–32% | 3.1–3.6× |
| Food Truck | 25–30% | 3.3–4.0× |
Food Cost Per Serving Calculator: Price Recipes Like a Pro
Know exactly what each plate costs. Use our Food Cost Per Serving Calculator to track ingredients, portions, overhead, and set profitable menu prices.
Why Track Food Cost?
- Profitability: Avoid losing money per dish
- Consistency: Same cost every time
- Pricing: Charge fairly and competitively
- Waste Control: Spot expensive ingredients
How to Use
- Enter recipe name & servings
- Add each ingredient with amount, unit, and price
- Include overhead (labor, rent, etc.)
- Set desired profit margin
- Get cost per serving + suggested selling price
Cost Breakdown
- Ingredient Cost: Actual purchase price
- Total Food Cost: All ingredients ÷ servings
- Total Cost: Food + overhead
- Selling Price: Total cost ÷ (1 - margin)
Pro Tips
- Buy in bulk for lower unit costs
- Weigh ingredients for accuracy
- Update prices monthly
- Include prep time in overhead
Common Units
- 1 cup flour = 120g
- 1 lb chicken = 450g
- 1 dozen eggs = 12
- 1 bunch parsley ≈ 50g
Pair with Other Tools
Scale recipes? Use Recipe Scaling. Track portions? Try Meal Portions.
Conclusion
Stop guessing costs. Use the Food Cost Per Serving Calculator to run a smarter kitchen and boost profits. Explore more in Everyday Calculators.