Turn ingredient cost and traffic assumptions into a fast menu-pricing and food-cost sanity check.
Food Cost
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Enter ingredient cost, menu price, and weekly volume assumptions to estimate food cost percentage.
Tap an example to prefill the calculator with sample values.
Casual dining entree
$8.25 cost on a $24 menu item
A restaurant operator sanity-checking whether current menu pricing is still aligned with a 30% food-cost target.
Result: A few points of food-cost drift can materially change the right menu price over a full month of covers.
Brunch menu refresh
Higher volume with lower ticket size
Useful when smaller menu prices make food-cost percentage pressure show up faster.
Result: High-volume concepts can absorb lower gross profit per plate only if food-cost targets stay disciplined.
Chef special check
Premium ingredient mix at lower cover count
A useful pricing test when a special item carries stronger ingredient cost but lower weekly volume.
Result: Specials often look healthy in dollars while still missing the desired food-cost percentage target.