Food cost per plate
A plate's food cost is the cost of every ingredient on it, at the price you paid, after trim. The example burger uses 6 oz of beef bought in a 10 lb case, a bun bought by the dozen and lettuce with a 75% yield. Each line converts the recipe amount into the pack's unit before pricing it.
Restaurants usually check food cost two ways. Plate costing, which this page does, tells you what each item should cost. Period food cost (opening inventory plus purchases minus closing inventory, divided by food sales) tells you what you actually spent. If the actual number is well above the plate number, look at waste, portioning and theft before you raise prices.
The formulas
- Cost of a line = amount used, converted to the pack's unit, ÷ pack size × pack price ÷ usable yield.
- Batch cost = the sum of every line. Lines marked "per serving" are multiplied by the servings in the batch.
- Cost per serving = batch cost ÷ servings per batch.
- Food cost % = cost per serving ÷ menu price × 100.
- Menu price for a target = cost per serving ÷ (target food cost % ÷ 100).
Usable yield, trim and waste
You pay for the whole case, but you can only serve what is left after trimming. If a pound of romaine gives you 12 ounces of usable leaves, its yield is 75%. Enter recipe amounts as the trimmed amount you actually use, and the calculator divides by the yield, so each recipe carries the cost of the trim. To find a yield, weigh a pack before and after prep, and divide after by before.
Want just the percentage? Use the food cost percentage calculator. Setting prices? Use the menu price calculator.
Questions
How do I calculate food cost for a restaurant dish?
Add up the cost of every ingredient in the dish. For each one, convert the amount you use into the unit you buy it in, divide by the pack size, multiply by the pack price and divide by the usable yield.
Should I include packaging?
For takeout items, yes. Add the container as an ingredient priced by the case and mark the line "per serving". The example fries do this with a fry box.
How often should I update ingredient prices?
Whenever your invoices change. Many kitchens update weekly. Edit the price in the library, or import a CSV of new prices, and every recipe re-costs at once.
Are the example prices real?
No. They are placeholders so the example shows numbers. Replace them with what you pay.