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Free food cost calculator
What did your food actually cost?
Four numbers from your books give you your food cost percentage for any period. A second calculator turns a plate cost into a menu price. In Canadian dollars, in French or in English, and nothing you type leaves this page.
Food cost percentage. For a week, a month, any period.
Menu price from plate cost. Or the other way around.
Enter what a plate costs you and the food cost you aim for, to get the price. Enter a price instead, to see the food cost you’re running at.
Need the plate cost first? Cost the recipe line by line with the free recipe costing template.
Questions, answered.
How do you calculate food cost percentage?
Add your opening inventory and your food purchases for the period, subtract your closing inventory: that’s the cost of the food you used. Divide it by your food sales for the same period and multiply by 100.
What’s the difference between actual and theoretical food cost?
Actual food cost is what this calculator measures: what the food really cost, from your counts and invoices. Theoretical food cost is what it should have cost, from what you sold and the recipe behind each item. The gap between the two is waste, over-portioning, theft or a price change nobody caught.
Why does my number jump from one period to the next?
Usually timing: an invoice dated in one period for food used in the next, or a count taken on a different day. Count on the same day each period and date purchases by delivery, and the number settles.
Does RESTOCK do this for me?
Yes. RESTOCK takes the counts, the invoices and the sales from your POS and gives you actual against theoretical food cost every period, with the gap named by category and by item.
Run the place. Not the paperwork.
Thirty minutes with one of our advisors.