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Dish cost and food cost calculator
Work out what a dish costs, its food cost percentage and the price it should sell at to hit your target.
Use the same unit for “quantity bought” and “quantity used” (for example, grams and grams). Yield is the usable percentage after trimming, peeling or deboning.
| Ingredient | Purchase price ($) | Quantity bought | Quantity used in dish | Yield % | Cost |
|---|
Cost per portion—
Food cost—
Gross margin per dish—
Suggested price for your target—
One dish is only the beginning
This calculator gives you theoretical cost. The money you lose is in the gap with actual cost: portions, waste, purchasing and theft. That is what the Profitability Diagnostic measures.