Food cost calculator
Enter your ingredient cost and selling price to instantly see your food cost percentage, gross margin and profit per item. A healthy restaurant food cost is usually 28–35%.
How food cost works
Food cost % = ingredient cost ÷ selling price × 100. Lower is better, but very low can mean you are underinvesting in quality. Most restaurants target 28–35%.
FAQ
What is a good food cost percentage?
Most restaurants aim for 28–35%; pizza and drinks can be lower, seafood higher.
Is this calculator free?
Yes, completely free — no sign-up required.