Free food cost calculator.
Calculate your food cost percentage instantly. No signup required. Enter ingredients, see your margins, optimize your menu pricing.
Calculate food cost
Enter your ingredients and menu price to see your margins.
IngredientQtyUnitCost/unitTotal
$
$
$
What do you charge customers for this item?
$
YOUR PLATECOST CHECK
TOTAL COST$0.00
FOOD COST %—
PROFIT / ITEM—
TARGET @ 30%—
ADD INGREDIENTS + PRICE TO SEE YOUR BREAKDOWN
Industry benchmarks
<28%Excellent
28–35%Healthy
>35%Review
Download Excel template
A reusable spreadsheet with your current data pre-filled. Cost unlimited recipes offline with built-in formulas.
Tracking food costs manually?
86 calculates this automatically for every item in your inventory — every time an invoice comes in.
See how 86 works →Understanding food cost percentage
What is food cost percentage?
Food cost percentage is the ratio of your ingredient costs to your menu price. It tells you how much of each dollar you earn goes toward raw ingredients. The formula is simple:
(Total ingredient cost ÷ Menu price) × 100 = Food cost %
Industry benchmarks
<28%Excellent margins. You have room to absorb cost increases or invest in quality.
28–35%Industry standard for most restaurants. Healthy and sustainable.
>35%Time to review. Consider adjusting menu prices, portion sizes, or finding more cost-effective ingredients.
Tips to improve food cost
·Track portion sizes — inconsistent portions can silently destroy margins
·Review vendor prices regularly — compare quotes and negotiate
·Reduce waste — track and minimize spoilage and overproduction
·Engineer your menu — promote high-margin items more prominently
·Use seasonal ingredients — they're often cheaper and fresher