- What is a healthy food cost percentage?
- Full-service restaurants aim for 28–32%. Fine dining and steakhouses can run to 35–40% because higher menu prices absorb the ratio. Fast-casual sits at 25–30%.
- Does this include labour?
- No — this is food cost only. Combine with a labour cost % (target 25–35%) to see prime cost, which should stay under 60% of revenue.
- How do I handle beverages?
- Model bar drinks separately — they typically have 18–22% pour cost, much lower than food, and shouldn't be blended into food-cost KPIs.
- What does the Food Cost % & Menu Price Calculator do?
- Food cost percentage of a dish and the menu price required to hit your target food-cost ratio — the industry standard for menu engineering. How-to: list each ingredient's cost and portion size. Total plate cost ÷ menu price = food cost %. Casual dining targets 28–32%, fine dining 30–35%, quick-service 25–30%. Target menu price = plate cost ÷ target food cost %.
- Is the Food Cost % & Menu Price Calculator free to use?
- Yes. Every calculator on Calcurly.com is free, works in your browser without sign-up, and can be embedded on your own website.
- How accurate is the Food Cost % & Menu Price Calculator?
- Results are calculated in real time using industry-standard formulas. Treat the output as a well-informed estimate — always cross-check with local regulations, product datasheets, or a qualified catering & restaurants professional before committing to a purchase or a job.
- What inputs does the Food Cost % & Menu Price Calculator need?
- Enter values for: Ingredient 1 cost, Ingredient 2 cost, Ingredient 3 cost, Ingredient 4 cost, Garnish / sides, Yield / prep loss %. Sensible defaults are pre-filled where possible so you can start with a single change.
- Can I embed the Food Cost % & Menu Price Calculator on my own website?
- Yes — copy the iframe snippet at the bottom of this page, or use the Embed Generator to customise the size. The embedded version stays in sync with the live calculator on Calcurly.com.