Free recipe cost calculator for restaurants. Work out the plate cost of any menu item, your food cost percentage and the price you need to hit your target.
Menu item
Ingredients
Photo optional
What you pay
Results
| Ingredient | Cost |
|---|
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How to Use the Recipe Cost Calculator
Watch the quick walkthrough below, or follow the three steps. Most recipes take under five minutes to cost.
Step 1: Enter your recipe
Add the menu item’s name, its menu price and how many portions the recipe makes. Then list every ingredient on the plate and the amount used, including garnishes, sauces and sides. The small items add up.
Step 2: Enter your costs
Enter what you pay for each ingredient, using your latest supplier invoices or inventory costs. Set your target food cost % (many restaurants aim for roughly 28–35%, depending on concept).
Step 3: See your results
The calculator shows your plate cost, your food cost percentage and the menu price you’d need to hit your target. From there you can:
- Download a Manager PDF: a full cost card with margins for you and your kitchen managers.
- Download a Menu Card PDF: the photo and ingredients with no costs, safe to share with staff.
- Copy for Excel: paste the breakdown straight into Excel or Google Sheets.
- Share it: send the report by email or text, or as an image.
The formula behind it
Food Cost % = Plate Cost ÷ Menu Price × 100
Example: a burger that costs $4.50 to make and sells for $18.00 has a food cost of 25%. Do this for every item and you have your theoretical food cost, meaning what your food cost should be if nothing is wasted, over-portioned or stolen.
Frequently asked questions
Is it really free?
Yes. No sign-up and no email required.
Is my data saved?
No. Everything stays on your device. Nothing is sent to or stored by this website.
Why doesn’t my actual food cost match?
The gap between theoretical and actual food cost usually comes from waste, portioning, comps, theft or price changes from suppliers. That gap is where most restaurants lose money.
Want help closing the gap?
If your P&L food cost is higher than your recipe costs say it should be, we can help you find out why. Book a free P&L review and we’ll walk through your numbers with you.
This calculator is for general educational purposes only and is not accounting, tax or financial advice. Results depend on the accuracy of the information you enter.