RESTAURANT / FREE OPERATOR TOOLS
Food Cost Percentage Calculator
Measure the cost of food used against food sales.
Default numbers are an example, not industry data.
Formula
COGS = beginning inventory + purchases − ending inventory; food cost % = COGS ÷ food sales × 100.
How it works
Food cost percentage measures the food used relative to food sales. Count beginning and ending stock at cost and include purchases received during that same period. Purchases alone are not food used: inventory changes matter.
Use net food sales excluding VAT or sales tax, rather than total restaurant sales that include drinks. Count stock consistently and account for credits and transfers. A rise can prompt checks of waste, portions, supplier prices and menu mix before changing prices.
Worked example
5,000 + 12,000 − 4,000 = 13,000 COGS. With 40,000 food sales, food cost is 32.50%.
Benchmark
A commonly cited rule of thumb is roughly 28–35% food cost; concept and menu mix matter.
Frequently asked questions
What is a good food cost percentage?
Roughly 28–35% is a commonly cited rule of thumb, not a universal target. Service style, ingredient quality, pricing and menu mix can justify different levels.
Should I include tax in food sales?
Use net food sales excluding VAT or sales tax consistently. Comparing ingredient costs with tax-inclusive sales can understate the percentage.
How do I convert food cost % to a markup?
The selling-price multiplier is 100 divided by food cost %. At 30%, multiply ingredient cost by about 3.33. This is a multiplier, not the percentage markup on cost.
Are my inputs saved or uploaded?
Calculations run in your browser. Inputs are not uploaded by the calculator. Sharing puts the inputs in a readable URL; anyone with that link can see them.