Free tool
Food cost & menu price calculator
For each ingredient, type just the amount and the purchase price. Cost per portion, food cost and a suggested menu price update as you type.
Ingredients per recipe
- / kgtoman / kg—
- / kgtoman / kg—
Selling price
How many portions does this recipe make?
Target food cost
%
VAT and overhead (optional)
Fixed monthly costs are divided by the portions the whole restaurant sells in a month, to show each portion’s share.
Guide
How it calculates
- Purchase price
- Price per kilogram, litre or piece: what you pay your supplier.
- Net amount
- What actually goes on the plate, in grams, millilitres or pieces.
- Yield
- The share that is still usable after cleaning, trimming and cooking. Onion with 20% waste has an 80% yield. The default is “No loss”; tap it under the row to change it.
01
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- Ingredient cost = net amount × price per gram ÷ yield
- Food cost % = ingredient cost per portion ÷ selling price without VAT
- Suggested price = ingredient cost per portion ÷ target food cost
- Break-even price = ingredient cost + overhead per portion
This tool spreads overhead equally across all portions. For finer decisions, read the “economics of an order” chapter of the book (in Persian).
Chapter 3: The economics of an order