Calculate ingredient, waste, and packaging cost as a percentage of revenue for a ghost kitchen, with cost per order and gross profit before labor and overhead. Use matching dates and consistent definitions so the comparison is meaningful.
Total food cost = ingredients used + waste and spoilage + food packaging. Food cost % = total food cost ÷ food revenue × 100.
Food cost percentage shows how much food revenue is consumed by the entered product-related costs. It is not net profit.
Use inventory consumed—not simply purchases—when possible, and match every cost and revenue input to the same period.
With $9,000 ingredients, $600 waste, $900 packaging, $30,000 food revenue, and 1,500 orders, total food cost is $10,500. Food cost is 35.00%, cost per order is $7.00, and gross profit before labor is $19,500 (65.00%).
Include beverage cost and revenue only if you want a combined product-cost measure; otherwise calculate them separately.
No. Packaging is a direct product cost; track platform commissions separately unless your accounting policy combines them.
Purchases can stock future periods. Consumption aligns product cost with the revenue earned in the same period.
No. This calculator shows food-related product cost before labor, occupancy, commissions, and overhead.
Include their consumed ingredients in cost, but do not invent revenue; document comps so changes in the percentage can be explained.
| Input | Accounting treatment |
|---|---|
| Ingredients used | Beginning inventory + purchases − ending inventory |
| Waste and spoilage | Recorded unusable product for the period |
| Food packaging | Packaging directly used to fulfill food service |