Free food cost calculator
Enter the ingredients of a dish with the quantity used and purchase price: the calculator shows what one portion costs, what share of the price goes on ingredients and what you should charge to hit your target.
Everything stays in your browser: no data is sent anywhere.
| Ingredient | Quantity | Unit | Purchase price | Waste % | Cost | |
|---|---|---|---|---|---|---|
/kg | 0.36 | |||||
/kg | 2.00 | |||||
/kg | 0.36 |
Result
- Recipe cost
- 2.72
- Cost per portion
- 2.72
- Suggested price (incl. VAT)
- 10.88
Enter your price to see the actual food cost and margin.
- 1
Enter the dish name and how many portions the recipe makes.
- 2
Add ingredients with quantity used and purchase price (per kg, litre or piece).
- 3
Set your target food cost and VAT: read cost per portion, suggested price and margin.
Food cost for your whole menu, always up to date
In GastroBrain recipes are linked to ingredients and suppliers: change a price and every dish is recalculated. Menu engineering tells you what to push and what to drop. Free.
Try GastroBrain free →FAQ
How do you calculate food cost?
Food cost % = ingredient cost of one portion ÷ selling price excluding VAT × 100. If a dish costs £3 in ingredients and sells for £12 plus VAT, its food cost is 25%.
What is a good food cost percentage?
Many restaurants aim for an average food cost between 25% and 35%, but it depends on the concept: what matters is the cash margin of each dish, not just the percentage.
Should I account for waste?
Yes: trimming, cooking and portioning reduce the usable weight. With a waste percentage the calculator raises the real cost of the ingredient.
Can food cost update when supplier prices change?
In GastroBrain it does: recipes are linked to ingredients, so when a price changes the food cost of every dish updates automatically.
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