Food Cost Percentage Calculator
Measure the cost of food used against food sales.
Food Cost Percentage Calculator26 free calculators for restaurant, bar, hotel and inventory websites. No signup. Keep the Powered-by link visible. Defaults are illustrative, not industry data.
Copy the code below. Replace YOUR-SITE with a short referral tag (a-z, 0-9, hyphens, max 24). Extra rows may need internal scrolling.
Measure the cost of food used against food sales.
Food Cost Percentage CalculatorSet a price from plate cost and a target food cost percentage.
Menu Price CalculatorInclude wages, payroll taxes and benefits for the same sales period.
Labor Cost Percentage Calculator for RestaurantsCombine goods used and fully loaded labor cost.
Prime Cost CalculatorSplit a pool by hours or weighted hours; check local tip rules separately.
Tip Pool Calculator (Split Tips by Hours)Calculate each role independently using sales or tips as its basis.
Server Tip-Out CalculatorFind monthly sales needed to cover fixed and variable operating costs.
Restaurant Break-Even CalculatorMeasure spend and gross profit per guest, rather than per table.
Average Check Calculator (per Cover)Use one consistent service period for tables, guests, hours and revenue.
Table Turnover Rate Calculator (with RevPASH)Classify items using the Kasavana & Smith 70% popularity rule and sales-weighted contribution margin. Contribution margin excludes labor and overhead.
Menu Engineering CalculatorHow much to charge for catering per person, from your food, labor and event costs plus a target margin.
Catering Price Per Person CalculatorThe overtime cash wage for servers and bartenders when the employer takes a tip credit, worked out from the full minimum wage, not the $2.13 cash wage.
Tipped Employee Overtime CalculatorHow much revenue each paid labor hour brings in, plus labor cost per cover and labor cost %.
Sales per Labor Hour Calculator (SPLH)Compare bottle cost with the selling price of a measured pour.
Pour Cost CalculatorBar or beverage cost % for a period, from inventory counts, purchases and beverage sales.
Liquor Cost Percentage CalculatorCost a cocktail ingredient by ingredient, then see pour cost % and the price for your target.
Cocktail Cost CalculatorDivide room revenue by available room-nights, including unsold rooms.
RevPAR Calculator (Revenue per Available Room)Use revenue from rooms and room-nights actually sold.
ADR Calculator (Average Daily Rate)Compare sold room-nights with available room-nights over the same period.
Occupancy Rate CalculatorInclude departmental and undistributed operating expenses to calculate gross operating profit.
GOPPAR CalculatorEstimate required occupancy at a constant ADR and variable room-night cost. Above 100% means the assumptions cannot break even.
Hotel Break-Even Occupancy CalculatorCost each ingredient using matching purchase and usage units, then divide by portions.
Recipe Cost Calculator (Cost per Serving)Use inventory valuations and COGS on the same cost basis.
Inventory Turnover CalculatorKeep all weights and quantities in the same unit; enter weights before and after preparation.
Food Yield Percentage CalculatorCalculate goods used for food, beverage or retail using consistent cost valuations.
Cost of Goods Sold CalculatorSet the par level, reorder point and order quantity for each item from usage, delivery days and a safety buffer.
Par Level Calculator