3–5 min · Free. No account to calculate. Instant results.
Food Cost Calculator
Find out what each dish really costs, your margin, and the price you need to hit your target.
Food cost shows what share of the selling price goes into ingredients.
1. Define the dish
Enter how many full portions you can serve with this recipe.
2. Add the ingredients
Enter the cost you use in your own books. The calculator does not automatically strip VAT from purchase prices. Continente price suggestions are a reference only — always confirm with your supplier.
Ingredient 1
Continente price suggestions — confirm or edit with the cost you use in practice.
Ingredient 2
Continente price suggestions — confirm or edit with the cost you use in practice.
Ingredient 3
Continente price suggestions — confirm or edit with the cost you use in practice.
3. Compare with selling price
Use the final price shown to the guest.
Select the VAT rate applied to this dish.
Include box, bag, cutlery, napkins or other consumables.
The maximum share of the net price you want to spend on ingredients.
Your draft stays in this browser until you clear the calculation. Email is only asked if you want the PDF.
Quick food cost guide
What is food cost?
Food cost is the percentage of the selling price (ex-VAT) that covers ingredient cost for a dish. It shows whether menu pricing covers the recipe at the margin you want.
How do I calculate dish cost?
Add the cost of each ingredient used in the recipe (including waste if applicable) and divide by portions. That is ingredient cost per portion.
Does the recommended price include VAT?
Yes. We first calculate the net price needed for your food-cost target, then add the VAT rate you chose so you get the price to show guests.
Does packaging count in food cost?
No. In this calculator, food cost only includes ingredients. Packaging is part of direct cost per portion and estimated margin, but it does not change the food-cost definition.
What’s the difference between margin and profit?
Estimated margin here is net price minus direct dish costs (ingredients + packaging). It is not net profit: labour, rent, energy, commissions and other costs are excluded.
How can I reduce a dish’s food cost?
Review quantities and waste, negotiate purchase prices, adjust selling price or simplify the recipe. Once one dish is balanced, the challenge is tracking the whole menu consistently.