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Calculator Preferences
Restaurant Food Cost Calculator

This calculator will help you to quickly and easily break down bulk food purchase costs into portion costs, and then calculates the food cost percentage for you. You can either use the calculator to cost a single inventory purchase, or to price a recipe or menu item. The Learn tab includes a Food Cost Percentage Formula tutorial.

Learn More

Selected Data Record:

A Data Record is a set of calculator entries that are stored in your web browser's Local Storage. If a Data Record is currently selected in the "Data" tab, this line will list the name you gave to that data record. If no data record is selected, or you have no entries stored for this calculator, the line will display "None".

DataData recordData recordSelected data record: None
Menu Item (Optional)

Menu item:

If you are costing a menu item that has more than one ingredient, complete this top section. Otherwise, if you are just costing a single ingredient you can leave this section blank.

Menu name:Menu name:Menu item name:Menu item name:

Menu item name:

If you are costing a menu item having more than one ingredient, and you would like the menu item name included in the food cost summary, enter it on this line.

Menu price:Menu price:Menu item price:Menu item price:

Menu item price:

If you would like the restaurant food cost calculator to calculate the food cost percentage of a menu item having more than one ingredient, enter the menu price on this line.

Target %:Target percent:Target food cost percent:Target food cost percentage:

Target food cost percentage:

If you have a target food cost percentage in mind, enter it here and the calculator will calculate the price you would need to charge for the menu item in order to achieve your target food cost percentage. Enter as a percentage but without the percent sign (for .25 or 25%, enter 25).

Menu Item Ingredient

Menu item ingredient:

Important: Depending on the width of the calculator, a different entry form will be displayed along with a different set of instructions. Narrow widths will display a mobile optimized form, whereas wider widths will display a desktop optimized form.

Enter the description, costs and quantities of an ingredient of the menu item and then click the AddAddAdd IngredientAdd Ingredient to List button to add the ingredient to the menu item cost summary.

If you would like to edit an ingredient already entered, select it from the list at the bottom of the calculator, make the changes to your entries, and click the SaveSaveSave ChangesSave Changes button.

To delete an entered ingredient, select the ingredient from the list at the bottom of the calculator and click the DelDeleteDeleteDelete button.

To clear the form only without effecting any saved indgredients, click the CCClearClear Form button.

For each menu item ingredient, click the Add Ingredient Row button and complete the applicable entry fields.

To remove an ingredient, click the "X" button in the left-hand column.

Common Conversions

Weight
1 pound = 16 ounces
Liquid
1 gallon = 128 fluid ounces
1 quart = 32 fluid ounces
1 pint = 16 fluid ounces
1 cup = 8 fluid ounces

X
1
Item
Descrip-
tion

Item description:

Enter a short description of the ingredient you are calculating the portion cost for. The description may be any length, but longer descriptions will distort the summary report.


2
Lot
Cost
$

Lot cost:

Enter the lowest known lot cost of the ingredient. This is usually the cost per case, but may also be cost per: gallon, tray (bread), pound, etc.

The restaurant food cost calculator calculates cost breakdowns from left to right and stops wherever you do -- using the last calculated cost as the serving-size unit (piece).


3
Units
Per
Lot

Units per lot:

Enter the quantity you want the lot cost divided by. The cost per unit will be calculated and displayed in Column #4.


4
Unit
Cost
$

Unit cost:

This is the lot cost (column #2) divided by the number of units (column #3).


5
Parts
Per
Unit

Parts per unit:

If a cost is calculated in the previous column (unit cost), enter the quantity you want that cost divided by. The cost per part will be calculated and displayed in Column #6.


6
Part
Cost
$

Part cost:

This is the unit cost (column #4) divided by the number of parts (column #5).


7
Pcs
Per
Part

Pieces per part:

If a cost is calculated in the previous column (part cost), enter the quantity you want that cost divided by. The cost per piece will be calculated and displayed in Column #8.


8
Piece
Cost
$

Piece cost:

This is the part cost (column #6) divided by the number of pieces (column #7).


9
Pcs
Per
Serv

Pieces per serving:

Enter the serving size based on the right-most calculated cost. The restaurant food cost calculator uses the last calculated cost as the amount to calculate the portion cost.

If you want to designate a unit of measurement for the serving size, enter a dash after the size number, followed by the measurement description for the number of pieces in the serving size (4-oz, 2-each, 3-slices, etc).


10
Serv
Cost
$

Serving cost:

This is the last calculated cost multiplied by the serving size.

Total food cost:

Total food cost:

This is the total of portion cost of all entered ingredients.

Food cost percentage:

Food cost percentage:

This is the percentage of the menu price the food cost represents.

Target menu price:

Target menu price:

This is the price you would need to charge to achieve your target food cost percentage for this item (if entered).

Item:Item:Item description:Item description:

Item description:

Enter a description of the ingredient you are calculating the portion cost for. The description may be any length, but longer descriptions will distort the summary report. Note that the description will be truncated to 4 letters for labeling the radio buttons, but will maintain its full length for the printer friendly report.

Lot cost:Lot cost:Lot cost:Lot cost:

Lot cost:

Enter the lowest known lot cost of the ingredient. This is usually the cost per case, but may also be cost per: gallon, tray (bread), pound, etc.

The restaurant food cost calculator calculates cost breakdowns from top to bottom and stops wherever you do -- using the last calculated cost as the serving-size unit (piece).

Lot units:Lot units:Units per lot:Units per lot:

Units per lot:

Enter the quantity you want the lot cost divided by. The cost per unit will be calculated and displayed to the right of unit quantity entered.

$0.00
Unit parts:Unit parts:Parts per unit:Parts per unit:

Parts per unit:

If a cost is calculated in the previous row (part cost), enter the quantity you want that cost divided by. The cost per part will be calculated and displayed to the right of parts-per-unit quantity entered.

$0.00
Part pcs:Part pieces:Pieces per part:Pieces per part:

Pieces per part:

If a cost is calculated in the previous row (part cost), enter the quantity you want that cost divided by. The cost per piece will be calculated and displayed to the right of pieces-per-part quantity entered.

$0.00
Serv pcs:Serve pcs:Serve pieces:Pieces per serving:

Pieces per serving:

Enter the serving size based on the bottom-most calculated cost. The restaurant food cost calculator uses the last calculated cost as the amount to calculate the portion cost.

In the field to the right of the serving size, enter the measurement description for the number of pieces in the serving size, such as oz, each, slices, etc.

Serve cost:Serving cost:Cost per serving:Cost per serving:

Serving cost:

This is the last calculated cost multiplied by the serving size. Note that you can enter an amount in this row without making any entries in the previous rows and it will be included in the food cost calculation.

If you would like to save the current entries to the secure database, tap or click on the Data tab, select "New Data Record", give the data record a name, then tap or click the Save button. To save changes to previously saved entries, simply tap the Save button. Please select and "Clear" any data records you no longer need.

Feedback AppreciatedFeedback Greatly AppreciatedYour Feedback Would Be Greatly AppreciatedYour Feedback Is Greatly Appreciated
Heading

Tip

Help and Tools

Help and Tools:

This section, which you can Unstick or Hide in the Calculator Preferences (just above the top of the calculator), contains the following tabs (content too long to fit within bordered frame can be scrolled up and down):

About: Click this tab for an introduction to the calculator.

Instructions: Click this tab for step-by-step instructions for using the calculator.

Terms: Click this tab for a list of the descriptions that are located within each popup help button (info icons).

PCalc: Click this tab for a handy "pocket" calculator you can use when you need to calculate an entry needed for the calculator.

Data: Click this tab to save a set of entries or a note in between visits. Entries and notes will be stored to your web browser's local storage (if supported by your browser of choice), meaning they can only be recalled with the same device and web browser you were using when you saved them. If you'd like to save entries and notes between devices you can do so by subscribing to the Ad-Free Member Version.

 

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