Calculate Recipe & Dish Profit Margins Instantly

Calculate your exact raw ingredient costs, plate cost, food cost percentage, and recommended menu prices for your restaurant or cafe.

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Cost of Item

Selling Price

📈 Calculated Results

Profit Margin

37.5%

Healthy Margin

Gross Profit

$30.00

Markup Percentage

60.0%

Cost vs Profit Breakdown 63% Cost / 37.5% Profit

Master Restaurant Food Cost Margins

Uncontrolled food costs are the leading cause of restaurant closures. Keeping food cost percentage between 28% and 32% ensures a healthy profit margin.

Formula

Recommended Price = Ingredient Cost / (Target Food Cost % / 100)
Food Cost % = (Ingredient Cost / Menu Price) × 100

Smart Automation

Restaurant POS & Inventory Management with BiznessBook

BiznessBook turns any phone into a restaurant POS, tracking raw ingredient usage and daily sales reports automatically.

✓ Fast mobile restaurant POS
✓ Daily restaurant sales & payment method reports
✓ Ingredient stock alerts

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FAQ

Frequently Asked Questions

What is ideal food cost percentage?

Most profitable restaurants maintain a food cost percentage between 28% and 35%.

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