Food cost and menu price calculator
Enter a recipe’s ingredients, the number of portions and your selling price: you get the food cost per portion, the food cost ratio, the gross margin and the price you would need to reach your target ratio.
Calculated in your browser: nothing is sent or stored.
Results
- Recipe food cost
- Food cost per portion
- Selling price excl. VAT
- Food cost ratio
- Gross margin per portion
- Mark-up multiplier
- Price incl. VAT for a 28% ratio
How to read the result
The food cost ratio is the share of the selling price excluding VAT that pays for the ingredients. A 28% ratio means that out of €10 taken excluding VAT, €2.80 goes on raw ingredients.
Many restaurants aim for 25 to 35%, depending on the type of cuisine and the cost of ingredients. A higher ratio isn’t necessarily a problem if the gross margin in euros stays high enough: that’s what pays the costs.
The mark-up multiplier is the inverse of the ratio: price excluding VAT divided by food cost. A multiplier of 3.5 corresponds to a ratio of about 29%.
This calculation only counts ingredients. It does not include waste, labour or energy.
With Menuchic, this calculation does itself.
In Menuchic, recipe costings handle sub-recipes, yields and waste, add labour and energy, and recalculate when a supplier price changes. Discover recipe costing