Check the food-cost economics of room service, minibar items, welcome packages, or an in-room dining program. Add ingredient purchases, opening and closing inventory, room-service food revenue, and order count. The calculator uses food consumed rather than purchases alone, then reports food-cost percentage, food cost per order, and gross profit before labor and overhead.
Food consumed = opening inventory + purchases − closing inventory. Food cost percentage = food consumed ÷ food revenue × 100.
Gross profit shown here is before labor, delivery, equipment, card fees, and hotel overhead.
Keep the reporting period and the treatment of taxes, fees, refunds, and complimentary service consistent across every input.
Opening inventory of $1,800 plus $7,200 purchases minus $1,600 closing inventory equals $7,400 food consumed. On $18,000 revenue, food cost is 41.11%, or $11.94 per 620 orders.
Use food consumed; it adjusts purchases for opening and closing inventory.
Any period works if every input covers the same dates and the same operation.
Yes where the form allows it. Percentage results that require revenue will be shown as unavailable rather than divided by zero.
Only include them when they are consistently included in both the revenue and cost figures you enter.
Actual results can differ because of overtime, refunds, complimentary service, waste, discounts, or costs omitted from the inputs.
| Output | Meaning |
|---|---|
| Food cost percentage | Primary operating result |
| Food consumed | Supporting decision metric |
| Food cost per order | Supporting decision metric |
| Gross profit | Supporting decision metric |