Food Cost Calculator

Calculate your food cost percentage instantly. Free restaurant food cost calculator — enter total food cost and revenue to see if you're in a healthy range.

Total Food Cost *

Total Revenue *

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Enter your values above to see your results.

How to Use This Food Cost Calculator

Enter your total food cost — the total amount spent on ingredients and raw materials for the period.
Enter your total revenue — total food sales for the same period (day, week, or month).
See your food cost percentage instantly — with a color-coded health indicator.

Track this number weekly to spot problems early and keep your margins healthy.

What is Food Cost Percentage?

Food cost percentage tells you what portion of your revenue goes toward food and ingredients. It’s one of the most important numbers in restaurant management.

The Formula

Food Cost % = (Total Food Cost ÷ Total Revenue) × 100
Cost per $1 Revenue = Total Food Cost ÷ Total Revenue

Example: You spent $3,200 on ingredients this week and brought in $9,500 in food revenue:

Food Cost % = ($3,200 ÷ $9,500) × 100 = 33.7%
Cost per $1 = $3,200 ÷ $9,500 = $0.34 per dollar of revenue

At 33.7%, you’re in the “Good” range for most restaurant types.

Industry Benchmarks by Restaurant Type

Restaurant Type	Target Food Cost %	Notes
Fast food / QSR	25–30%	Lower due to simpler prep
Casual dining	28–32%	Industry standard
Fine dining	28–35%	Higher quality ingredients
Pizza / Italian	28–32%	Flour and cheese costs vary
Bakery / café	25–35%	Depends on scratch baking vs. wholesale

Tips to Lower Food Cost

Use standardized recipes — consistent portions mean consistent costs
Track waste daily — spoilage and over-portioning silently inflate costs
Negotiate with suppliers — even a 3–5% discount on high-volume items adds up fast
Menu engineering — promote high-margin items, reprice or remove low-margin ones
FIFO inventory — “first in, first out” reduces spoilage

Frequently Asked Questions

What is a good food cost percentage?

Ideal food cost is 28–35% for most restaurants. QSR/fast food: 25–30%, casual dining: 28–32%, fine dining: 28–35%. Below 28% is excellent; above 35% warrants investigation.

How often should I calculate food cost?

Weekly is best for active management. Monthly is minimum. Track trends over time — a single period means less than a trend.

Does food cost include labor?

No. Food cost only includes ingredients and raw materials. Labor is tracked separately as a "prime cost" alongside food cost. Prime cost (food + labor) target: under 65% of revenue.

How do I reduce food waste?

Track waste daily, use FIFO (first in, first out), portion ingredients during prep, use standardized recipes, and review ordering quantities. Even 5–10% waste reduction can meaningfully improve your food cost %.

What if my food cost is over 35%?

Review your supplier invoices for price increases, audit portion sizes, check for theft or waste, renegotiate contracts, or consider adjusting menu prices. Even small changes can bring costs back in line.