Estimate the direct food cost of breakfasts, welcome baskets, pantry supplies, or hosted meals included with a vacation rental. Enter food purchases, unused inventory, stays served, guests served, and any separate food revenue. The calculator reports food consumed per stay and per guest, plus cost percentage when food revenue is charged separately.
Food consumed = purchases − unused inventory. Cost per stay = food consumed ÷ stays. Cost per guest = food consumed ÷ guests.
The estimate covers direct food only. Shopping time, preparation labor, delivery, spoilage outside the entered inventory, and serving supplies are separate costs.
Keep the reporting period and the treatment of taxes, fees, refunds, and complimentary service consistent across every input.
Purchases of $950 minus $170 unused inventory give $780 consumed. Across 24 stays and 68 guests, that is $32.50 per stay and $11.47 per guest. Against $1,600 food revenue, cost is 48.75%.
Yes. Deduct usable inventory remaining at the end of the period so the result reflects food consumed.
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 |
|---|---|
| Direct food cost | Primary operating result |
| Food consumed | Supporting decision metric |
| Food cost per guest | Supporting decision metric |
| Food cost percentage | Supporting decision metric |