Restaurant Food Cost Calculator

Food Cost Percentage

Food cost % = cost of goods sold ÷ food revenue × 100. The standard target for most restaurants is 25–35%.

Enter each menu item. Target Menu Food Cost % sets the price via price = item food cost ÷ (target % ÷ 100). Contribution margin = price − item food cost.

Ideal vs Actual Food Cost

Ideal food cost is what your cost % should be if every item sold at the correct portion and nothing was wasted, stolen, or mispriced. Compare it against actual to gauge operational slippage (shrinkage).

Enter either Actual COGS or Actual Food Cost %; the calculator uses whichever is populated.

Benchmarks & Quick Reference

Typical food cost targets by restaurant segment, for context only.