Restaurant Food Cost Calculator
Cost a plate in seconds, build a recipe with real unit conversion and yield, then see what delivery commissions do to your margin — all in one tool.
RestroScout is reader-supported and independent. Some links to software are affiliate links, which may earn us a commission at no extra cost to you. This calculator is provided for general guidance and does not constitute financial advice.
Pick how you want to cost — by plate, by recipe, or for delivery.
Quick plate cost
One plate, one price — the fastest margin gut-check.
The combined cost of every ingredient on the plate.
What the guest pays.
Most full-service kitchens aim for 28-35%.
Your food cost is at or below target. This plate carries a healthy margin.
Recipe cost
Cost a dish by ingredient, with unit conversion and yield.
Servings per recipe
Recipe cost is at or below target. This dish carries a healthy margin.
Delivery profit mode
See what marketplace fees do to a plate's real margin.
Your normal dine-in price
Containers, bag, and label per order
Marketplace fee, typically 15-30%
Promos or discounts you fund
Marketplace fees push the effective food cost well past target. Raise delivery prices or trim packaging cost.
Food cost above target?
The fastest way to bring food cost down is tighter inventory control. Compare the top restaurant inventory software for stock tracking, ordering, and waste.
Three ways to cost a plate
Different questions need different math. The Quick Plate mode is the fastest gut-check: enter a plate cost and a menu price to see food cost percentage and margin. The Recipe Cost mode builds a dish from ingredients, converting units and applying yield so the cost per portion reflects what actually reaches the plate. The Delivery Profit mode layers marketplace commissions, discounts, and packaging on top so you can see a plate's real margin on third-party apps.
How to calculate food cost percentage
Food cost percentage is plate cost divided by menu price, times 100. A dish that costs $4.20 and sells for $14.00 runs at 30%. To price from a target instead, divide the plate cost by your target food cost as a decimal: at a 30% target, that same $4.20 plate should sell for about $14.00. Every mode in this tool shows both the current food cost and a suggested price for your target.
Why yield and unit conversion matter
Most recipe costing errors come from two places: ignoring yield and mismatching units. If you buy lettuce at 80% usable yield, the portion that reaches the plate costs more than the raw price implies. And buying beef by the kilogram while plating by the gram means nothing unless the units are converted. The Recipe Cost mode handles both automatically, and flags any ingredient where the units can't be converted cleanly.
How delivery commissions change the math
A plate that earns a healthy margin in the dining room can lose money on delivery. Marketplace commissions of 15-30%, plus any promotions you fund and the cost of packaging, all come off the top before you cover the food itself. The Delivery Profit mode shows the effective food cost after those fees and a suggested delivery price that holds your target.
A good food cost percentage by restaurant type
| Restaurant type | Typical food cost | Notes |
|---|---|---|
| Fine dining | 28-32% | Premium ingredients offset by higher menu prices. |
| Casual full-service | 28-35% | The broad middle; menu mix drives the number. |
| Quick service / fast casual | 25-30% | High volume, tight portioning, simpler menus. |
| Pizzeria | 20-28% | Low-cost base ingredients keep food cost down. |
| Bar & pub food | 28-34% | Food often runs higher; beverage carries margin. |
| Cafe & bakery | 25-35% | Wide range by product; labor is the bigger lever. |
| Food truck | 25-33% | Lean menu and low overhead support healthy margins. |
Ranges are industry rules of thumb, not targets for your specific menu. For a full-operation view that factors in waste, overstock, and shrinkage, use the Food Cost & Waste Calculator.
Frequently asked questions
Who this calculator is for
Chefs and owners pricing a single plate, a recipe, or a full menu — and anyone checking whether a dish still makes money after third-party delivery commissions.
A $5 latte with about $1.10 of milk, beans, and a cup runs ~22% cost — healthy before labor is added.
A $12 burger that costs $3.30 to make sits at 27.5% food cost; add a delivery commission and the same burger can slip underwater.
A $9 taco plate with $2.40 of ingredients leaves room — but only if portioning stays consistent shift to shift.
A composed entrée with eight components needs unit cost and yield tracked, or the true plate cost hides in trim and waste.
Examples are illustrative, not tested results — plug in your own numbers above.
What to do with your result
- 1Set the price to hit your margin
Work backward from a target food-cost percentage instead of guessing a round number.
- 2Check delivery separately
Marketplace commissions can turn a profitable dish into a loss; price delivery menus with that fee in the math.
- 3Systematize costing
When recipes change often, move off one-off math with food cost software for restaurants, or read how to calculate food cost percentage.