Restaurant Calculator

Food Costing Calculator & Restaurant Cost Calculator

Calculate your restaurant's food cost percentage. Compare to industry benchmarks and find ways to improve margins.

Enter Your Restaurant Data

Beginning Inventory ($)

Value of food inventory at start of period

Food Purchases ($)

Total food purchases during the period

Ending Inventory ($)

Value of food inventory at end of period

Total Food Sales ($)

Total revenue from food sales only (exclude beverages)

Your Food Cost Results

Food Cost Percentage

0.0%

Food Cost Amount

$0.00

Gross Profit

$0.00

Your Position vs Target (28-32%)

0%28%35%50%

Food Cost Benchmarks by Restaurant Type

25-30%

Fast Food

Quick service, limited menu

28-32%

Casual Dining

Family restaurants, diners

30-35%

Fine Dining

Higher quality ingredients

22-28%

Pizza & Italian

Lower ingredient costs

6 Ways to Reduce Your Food Cost

Negotiate with Suppliers

Get quotes from multiple vendors. Even 5% savings on food costs goes straight to profit.

Reduce Waste

Track and minimize food waste. Proper storage, FIFO rotation, and staff training help significantly.

Review Portion Sizes

Use portion control tools. Consistent portions prevent overserving and reduce costs.

Update Menu Pricing

Price dishes based on actual food costs. Aim for 3-4x markup on ingredients.

Engineer Your Menu

Promote high-margin items. Remove or reprice low-margin dishes that don't sell.

Track Daily

Monitor inventory and costs daily. Catch problems early before they impact monthly results.

Track Your Restaurant's Complete P&L

Go beyond food cost. Track all expenses, labor, and profits in one dashboard built for restaurant owners.

Restaurant P&L Software Create Free P&L

Built for restaurants Track food, labor, overhead

Frequently Asked Questions

What is a good food cost percentage for a restaurant?

A good food cost percentage for restaurants typically ranges from 28-35% of food sales. Fine dining often runs 30-35%, while fast food can be as low as 25-30%. Anything above 35% usually indicates problems with pricing, portions, or waste.

How do you calculate food cost percentage?

Food cost percentage is calculated by dividing your total food costs by your total food sales, then multiplying by 100. The formula is: (Beginning Inventory + Purchases - Ending Inventory) / Food Sales × 100.

How can I reduce my restaurant's food cost?

To reduce food costs: 1) Negotiate better prices with suppliers, 2) Reduce food waste through better inventory management, 3) Review portion sizes, 4) Update menu pricing, 5) Train staff on proper preparation techniques, 6) Track inventory daily to catch theft or spoilage early.