How to use this calculator
- Enter values for the same field, service, or reporting period.
- Review units and adjust any planning assumptions.
- Select Calculate to update every result.
- Use Reset to restore the example inputs.
#2360 · Food & Hospitality Tool
Restaurant Kitchen Food Cost Calculator
Build the food cost of a kitchen batch or menu item from ingredient spending, usable yield, batch size, and menu price. The result shows cost per serving, food cost percentage, gross profit per serving, and the ingredient quantity lost to trimming or cooking.
Calculator
Planning inputsFormula
Usable quantity = purchased quantity × yield %. Cost per serving = ingredient purchase cost ÷ servings. Food cost % = cost per serving ÷ menu price × 100.
What the result means
The main result translates the entered operating assumptions into a comparable planning measure. Review the supporting values to understand which input is driving the estimate.
This is a planning estimate. Actual field or restaurant results can vary with conditions, timing, measurement, and operating choices.
Example calculation
A $180 ingredient purchase yielding 80 servings costs $2.25 per serving. At a $12.50 menu price, food cost is 18.00% and gross profit before labor and overhead is $10.25 per serving. An 82% usable yield on 50 lb implies 9 lb of loss.
Tips for better results
- Include every ingredient assigned to the batch cost.
- Measure usable yield after the relevant trim or cooking step.
- Use the number of saleable servings actually produced.
- Recalculate when supplier prices or portion sizes change.
Frequently asked questions
Does usable yield change cost per serving in this model?
Cost per serving is based on total purchase cost and finished servings. Yield separately shows physical loss and helps validate whether the serving count is realistic.
Should kitchen labor be included in ingredient purchase cost?
No. Keep labor separate unless you intentionally want a fully loaded recipe cost.
What if the menu item uses several ingredients?
Add their purchase costs together and use a consistent batch serving count.
Can food cost percentage exceed 100%?
Yes. It means ingredient cost per serving is greater than the entered menu price.
How should shared sauce or garnish be handled?
Allocate the portion of its batch cost used by this recipe, then include that allocation in ingredient cost.
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Inputs used in this estimate
| Input | Role in estimate |
|---|---|
| Ingredient purchase cost | Entered directly by the user |
| Purchased ingredient quantity | Entered directly by the user |
| Usable yield | Entered directly by the user |
| Servings produced | Entered directly by the user |
| Menu price per serving | Entered directly by the user |