Food Cost % & Menu Price Calculator
Food cost percentage of a dish and the menu price required to hit your target food-cost ratio — the industry standard for menu engineering.
Result
- Raw ingredient cost
- $6
- Plate cost (incl. yield loss)
- $6
- Target menu price
- $21
- Actual food cost %
- 30.0%
- Gross profit / dish
- $15
- Suggested menu price (rounded .95)
- $22