Food Cost % Per Dish
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Selling Price | pcs | — | ||
| Food Cost | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Industry benchmarks: Fine dining 28–32%, casual 30–35%, fast casual 28–34%.
- Calculate food cost % for every recipe on the menu — outliers are obvious immediately.
- Track restaurant-wide food cost weekly against target — drift kills margin.
- Aim for 1–2% below your target to leave a buffer for unexpected price movements.
Frequently Asked Questions
Fine dining: 28–32%. Casual dining: 30–35%. Cafés: 24–32%. Catering: 30–38%.
Food cost ÷ selling price × 100. €9 cost ÷ €30 sell × 100 = 30% food cost.
Raise prices 3–8%, reduce portion size 5–10g, substitute cheaper components without quality loss, or remove the dish if it cannot hit target.