Gross Margin 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 target: 65–75% gross margin (food cost 25–35%).
- Premium concepts can run 60–65% gross margin and still be profitable.
- Track gross margin alongside cover count — both must be healthy.
- A 1% gross margin improvement = €10,000+ annual profit on €1M revenue.
Frequently Asked Questions
Selling price minus food cost, expressed as % of selling price. €30 sell − €9 cost = €21 ÷ €30 = 70% gross margin.
Gross margin = revenue − food cost. Net margin = revenue − food − labour − rent − utilities − tax. Net is what you keep; gross is what you have to work with.
Raise prices, reduce food cost via better sourcing or portion control, eliminate low-margin dishes, focus marketing on high-margin items.