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.

Free Tool

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

喜欢这个工具？FlipMenu 为您的餐厅提供更多功能。

Questions

Quick answers for restaurant owners before switching or signing up.

Next step

FlipMenu shows you top-viewed items and helps you highlight your best performers.

Live QR menu in minutes

No credit card required

15 items + 1 QR code free

Import PDF, image, CSV, or text

Real-time prices