Restaurant Food Cost Calculator

Shows the food cost as a percentage of the selling price and compares it with the target band you set for a dish.

Enter your numbers

Food cost per dish

Example: 90

Selling price

Example: 300

Target food cost

Example: 30

Result

Currency

Figures are computed on your device; nothing is sent anywhere.

foodCostPercent = foodCost / sellingPrice * 100; gap = foodCostPercent - targetPercent; status = gap <= 0 ? 'on target' : 'above target'

The calculator divides the food cost by the selling price and multiplies by one hundred to get the food cost percent.

It then subtracts the target percent to find the gap, where a positive gap means the dish is over target.

A food cost of 90 taka against a 300 taka selling price gives 30 percent, exactly on a 30 percent target.

Forgetting to include oil, gas and garnish in the food cost understates the percent and hides a losing dish.
Comparing the percent without a target band makes the result meaningless, because every restaurant sets its own acceptable range.

Use it to check whether each dish is still inside the food cost band you planned for the menu.
Use it to decide which recipe needs a price change before it starts losing money.

For a dish that costs 90 taka to make and sells for 300 taka, the food cost percent is 30 percent, which matches a 30 percent target with a gap of 0.

Food cost percent 30.00

Shortfall ৳0.00

Status on target

What is considered a healthy food cost percentage?

Most restaurants aim for a food cost between 28 and 35 percent of the selling price, but the right figure depends on your menu and rent.

Last updated: 2026-10-03