Food cost calculator
Work out your food cost percentage and gross profit per dish — and the menu price you'd need to hit a target food cost. All figures ex VAT.
Your dish
Editable — defaults are an example. All figures ex VAT.
32% food cost
Gross profit £6.80 per dish (68% margin).
- Menu price (ex VAT)£10.00
- Ingredient cost-£3.20
- Gross profit£6.80
Enter a menu price to see your food cost percentage.
£10.67 ex VAT
To hit a 30% food cost at this ingredient cost. That's vs your current price.
Use this as a floor, then price for what the dish is worth. Menu pricing guide →
Estimates only, ex VAT. Food cost percentage varies by venue type; the 28–35% band is a rule of thumb, not a rule. When your till, menu and stock are one system, you can track plate cost against real sales automatically — see stock control and restaurant management software.
Stop guessing your margins
Run your venue on one platform that ties plate cost to real sales — and book a 20-minute demo to see it on your menu.