What does one portion really cost me?
Add what goes into one portion. See the real cost and the price that gives you the margin you want.
- Free
- No sign-up
- Works on your phone
Your menu item
How it’s calculated
Cost of each ingredient = pack price ÷ pack size × amount used. The cost per portion is the sum of all ingredients. Price = cost ÷ (1 − margin), rounded up to your step. Food cost = cost ÷ price.
Write the recipe once
Every portion sold takes its ingredients off your stock, add-ons too.
Try it freeCommon questions
What is a good food cost percentage?
It depends on your menu, rent and staff costs. Use the food cost figure to compare your items with each other and spot the ones that earn too little for the work they take.
Why is the price higher than cost plus my margin?
Margin is a share of the selling price, not of the cost. A 60% margin on a cost of 10 means a price of 25, not 16. The tool also rounds the price up so it is easy to say and to give change for.
Should I count cups, packaging and gas?
Count everything that goes out with one portion: cups, lids, bags and sauces. Rent, gas and wages are better covered by your margin.
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