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Food Cost Calculator
Cost per serving from your ingredient costs and yield, with food cost percentage and pricing.
Ingredient costs and yield
Total cost: —
Cost per serving: —
Food cost percentage: —
Suggested price: —
How to use the Food Cost Calculator
- List each ingredient with pack cost, pack size and amount used.
- Enter how many servings the recipe makes.
- Add your menu price and target food cost percentage.
Features
- Cost per serving from ingredient costs
- Food cost percentage against your menu price
- Suggested price for a target percentage
- Per ingredient cost breakdown
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Frequently Asked Questions
Common questions about the free online food cost calculator.
Each ingredient line cost is its unit cost times the amount used. The line costs are added
and divided by the servings.
Divide the pack price by the pack size. A 2.40 pack of 1000 grams costs 0.0024 per gram, and
250 grams costs 0.60.
Cost per serving is divided by the menu price and multiplied by 100, giving the share of the
price that ingredients use.
Cost per serving is divided by your target percentage. At a 30 percent target, a 1.50 cost
per serving gives a 5.00 price.
Many restaurants aim for 28 to 35 percent for food, though the right figure depends on your
overheads and concept.
Write one ingredient per line as name, a vertical bar, pack cost, pack size, then the amount
used, all separated by bars.
No. It covers ingredient cost only, so add labour, energy, rent and waste before you set a
final menu price.
It is as exact as your inputs. Prices change and waste varies, so treat the output as a
working estimate for planning.
Last updated: October 10, 2026