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What is Food Cost Percentage Calculator?

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Food cost percentage is the core profitability metric for any food and beverage business. It measures what proportion of a dish’s selling price is consumed by the ingredient cost.

DigiCalcs delivers precision-engineered tools for engineers and STEM professionals.

सूत्र

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f(x)Food cost % = ingredient cost / menu price × 100%

Variable Legend

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प्रतीकनावएककवर्णन
CostIngredient cost per dishCurrency—
PriceMenu selling priceCurrency—

How to Food Cost Percentage Calculator

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  1. 1Food cost % = Ingredient cost / Selling price x 100
  2. 2Target food cost by sector: fine dining 25-35%; casual dining 28-35%; fast food 25-30%
  3. 3Menu engineering: place high-margin items prominently to improve overall food cost %

Worked Examples

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Example 1
Given:Ingredient cost 4.50 GBP, selling price 18 GBP
परिणाम:Food cost % = 25% - excellent; gross profit 13.50 GBP; at 50 covers/day: 675 GBP daily gross profit

Real-World Applications

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Restaurant profitability analysis

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Menu price optimization

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Food cost control target setting

Frequently Asked Questions

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Q

What is Food Cost Percentage?

A

Food cost percentage is the core profitability metric for any food and beverage business. It measures what proportion of a dish’s selling price is consumed by the ingredient cost

Q

How accurate is the Food Cost Percentage calculator?

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The calculator uses the standard published formula for food cost percentage. Results are accurate to the precision of the inputs you provide. For financial, medical, or legal decisions, always verify with a qualified professional.

Q

What units does the Food Cost Percentage calculator use?

A

This calculator works with inches, percentages. You can enter values in the units shown — the calculator handles all conversions internally.

Q

What formula does the Food Cost Percentage calculator use?

A

The core formula is: Food cost % = Ingredient cost / Selling price x 100. Each step in the calculation is shown so you can verify the result manually.

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Pro Tip

Portion control is the most direct lever for food cost management - a kitchen scale ensures consistency and prevents the margin-eroding generous pour problem.

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Did you know?

Gordon Ramsay’s Kitchen Nightmares consistently reveals food cost percentages above 40-50% as a primary cause of restaurant failure.

Accuracy-checked
Reviewed October 2026
Our methodology

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