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Food Cost Percentage Calculator
Calculate your restaurant's food cost percentage to optimize menu pricing and profitability.
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Fill in the fields above and click Calculate to see your results.
How to use
Calculate your restaurant's food cost percentage to optimize menu pricing and profitability.
How it's calculated
Food Cost %
((beginning_inventory + purchases - ending_inventory) / food_sales) * 100
Cost of Goods Used
beginning_inventory + purchases - ending_inventory
Gross Profit
food_sales - (beginning_inventory + purchases - ending_inventory)
Examples
Small Vietnamese restaurant monthly
- Purchases During Period:15,000,000
- Food Sales Revenue:50,000,000
- Ending Inventory:4,000,000
- Beginning Inventory:5,000,000
Industry Benchmarks
| Metric | Typical Range |
|---|---|
| Vietnamese restaurants typically target 28-32% food cost | 28–32 % |
Frequently Asked Questions
What is a good food cost percentage?
For most restaurants, a food cost percentage between 28-35% is considered good. Fine dining may run higher (32-38%), while fast casual aims for 25-30%.
How often should I calculate food cost?
Calculate food cost weekly for best control. Monthly is minimum. Daily tracking helps identify waste and theft quickly.
How can I lower my food cost percentage?
Reduce waste, negotiate with suppliers, adjust portion sizes, optimize menu pricing, and track inventory closely.