Restaurant Food Cost Calculator
Calculate dish cost, food cost percentage, gross profit, and gross margin from selling price and recipe cost.
Runs locally in your browser. Your figures are not saved or sent to a server.
Food cost % = (recipe cost + packaging) ÷ selling price × 100
Result
- Food cost
- EGP 70.00
- Food cost percentage
- 35%
- Gross profit
- EGP 130.00
- Gross margin
- 65%
This is a dish-level calculation. Compare it with your restaurant target, then review expenses and commissions before pricing.
How to read food cost percentage
Food cost percentage shows how much of the selling price is consumed by ingredients and packaging. A lower number is not automatically better if portion or quality suffers.
Compare the result with your restaurant target and similar dishes, then verify current ingredient prices and portions before changing price.
Frequently asked questions
Should packaging be included?
Yes for orders that use dedicated packaging. Leave it at zero for dine-in dishes with no direct packaging cost.
Is this net profit?
No. Labor, rent, commissions, and other operating expenses are not deducted.
Is there one ideal percentage?
No. A useful target depends on restaurant format, dish, sales channel, and operating costs.
More useful tools
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