Restaurant Food Cost Calculator
Calculate ingredient cost after waste, cost per portion, food cost percentage, and gross profit for any restaurant recipe.
- Instant results
- No sign-up
- Your data stays in-browser
Enter your numbers
Results update automatically. Nothing is saved.
Your result
Use this as a planning estimate and verify local costs.
Save every recipe. Track every price change.
Move from one-off calculations to live inventory, recipe costing, menu engineering, and multi-branch control.
Start with KitchfyWhat this calculator tells you
Turn purchase prices, yield loss, and recipe quantities into a reliable cost per portion. Values are estimates and should be checked against your invoices, operating costs, and local tax rules.
One calculation is a snapshot. A costing system shows the trend.
Ingredient prices, yields, packaging, and commissions move. Kitchfy keeps those inputs connected so margins can be monitored over time.
Request Kitchfy accessCalculator FAQ
How do restaurants calculate food cost percentage?
Divide the food cost per portion by the selling price, then multiply by 100. A $3.00 portion sold for $12.00 has a 25% food cost.
Should waste be included in recipe cost?
Yes. Trim, peel, bone, cooking, and spoilage losses reduce the usable quantity you receive from a purchase and increase the true cost of each usable unit.
Does this calculator store my recipe data?
No. The free calculator runs in your browser and does not save the values you enter.