RubanTools
Suggest a Tool

Food Cost Calculator

Calculate your recipe's ingredient cost, cost per serving and the menu price needed to hit your target profit margin.

Food cost % = 35%
Ingredient Purchase Cost (₹) Purchase Qty Purch. Unit Used in Recipe Used Unit Yield % Cost (₹)
Total Recipe Cost
all ingredients
Cost Per Serving
ingredient cost only
Suggested Menu Price
Gross Profit/Serving
Menu Pricing Reference
Food Cost %Target Margin %Suggested PriceGross Profit

Food cost % = Ingredient cost / Menu price x 100. For Indian restaurants, target 28-35% for main courses, 20-25% for beverages. A 30% food cost means ₹30 of every ₹100 charged is spent on ingredients; the remaining ₹70 covers labour, overhead and profit.

Unit cost = Purchase cost / Purchase quantity. Ingredient cost = unit cost x quantity used. Sum all ingredient costs for total recipe cost. Divide by servings for cost per serving. This tool does all steps automatically.

Yield % is the usable portion after trimming, peeling or cooking loss. 1 kg onions at 85% yield = 850g usable. If you enter 90% yield, the tool increases ingredient cost proportionally to account for wastage. Most vegetables have 80-90% yield; chicken with bones has 55-65% yield.