Dish cost calculator
Add the dish's ingredients with their quantities and prices. You get the total cost, the food-cost percentage, and a suggested price for the margin you want.
| Ingredient | Quantity | Unit price | Cost |
|---|
An estimation aid only — results are not financial, accounting or legal advice.
How is it calculated?
- Line cost = quantity × unit price.
- Recipe cost = sum of ingredient lines; cost per portion = recipe cost ÷ portions.
- Food-cost % = cost per portion ÷ suggested price.
- Suggested price = cost per portion ÷ (1 − target margin).
How to read the result
The calculator shows the portion cost, its share of the selling price and the dish margin. If the percentage is above your target, reduce the quantity, change an ingredient or raise the price. Remember real cost includes trimming and cooking loss, so enter the net weight used, not only the purchased weight.
Common mistakes
Forgetting small extras (oil, spices, packaging), using an old material price, and calculating the theoretical portion instead of the one actually served. Review the numbers monthly or when a main supplier's price changes.
Frequently asked questions
What is a good food-cost percentage for restaurants?
Most restaurants target a food cost between 25% and 35%. Lower means more profit, but ingredient quality and portion size affect guest satisfaction.
Does the calculator include labour and rent?
No, this calculator is for ingredient cost only (food cost). Labour, rent and other overheads belong in your full operating cost.
How do I convert a price per kilo to a unit price?
Enter the quantity in the same unit as the price. If chicken is 4 per kilo and you use 200 g, enter quantity 0.2 and unit price 4.
Is my data saved?
No, the whole calculation runs in your browser and nothing is sent to any server.
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