Enter what you pay for each ingredient and how much a dish uses. See the cost per portion, the food cost percentage and what's left from the price.
How to calculate food cost
Food cost percentage is the cost of a portion's ingredients divided by its menu price without tax. A dish that costs 3.00 to make and sells for 10.00 has a food cost of 30%.
Many restaurants aim for around 30% across the menu, though the right number depends on your concept, and single dishes can sit well above or below it. Include trimming losses and small items such as oil, sauces and garnish, since they add up.
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