What is a good food cost percentage?

Most restaurants target 28–35%. Fast casual aims for 25–30%, full service 30–35%, fine dining up to 38%.

How do I find the cost per unit of an ingredient?

Divide the purchase price by the number of units in the package. For example, $4 for 16 oz = $0.25/oz.

Yes — include every ingredient that goes into the dish, even small amounts. These add up over high volumes.

Review monthly or whenever a key ingredient price changes. Seasonal items should be reviewed each quarter.

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Add your ingredients, set a selling price, and instantly see food cost percentage and profit per dish.

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