Restaurant Comp Menu Item Cost Calculator
Know exactly what each plate costs you before you set a menu price. Enter your total ingredient cost and how many servings the recipe yields to get an accurate cost per serving, plus a suggested price at your target food cost percentage.
About this calculator
Determine the exact cost per serving of any recipe by dividing total ingredient cost by the number of servings the recipe yields.
Frequently Asked Questions
How do I calculate cost per serving?
Divide the total cost of all ingredients used in a batch by the number of servings the batch yields. This gives you the raw food cost for a single plate or portion.
How does the suggested menu price work?
The calculator divides your cost per serving by your target food cost percentage (expressed as a decimal) to back into a menu price that hits your desired margin.
What food cost percentage should I target?
Most full-service restaurants target 28-35% food cost, while quick-service concepts may aim lower. Your ideal target depends on your labor costs, overhead, and desired profit margin.