Calculate food cost percentage from ingredient cost and menu price, or find the menu price for a target food cost or your food cost % for a period.

Compare the food cost with its matching selling price or sales.

Menu price of the dish, or net food sales for the period (excluding tax and tips).

Optional settings

Assumptions Read first
  • The calculator uses a simple ratio: Food Cost % = (Total Cost of Food ÷ Total Sales) × 100. The other variables are solved algebraically from this identity.
  • Choose a solve mode and complete its visible required fields. The period-inventory mode uses four matching inventory and sales inputs.
  • Denominators cannot be zero. Specifically, Total Sales must not be 0 when computing Food Cost %, and Food Cost % must not be 0 when solving for Total Sales.
  • Use the same currency for Cost and Sales and ensure both refer to the same period, menu scope, and location.
  • Total Cost of Food is intended to represent food cost of goods sold (COGS) for the period (e.g., beginning inventory + purchases − ending inventory), optionally adjusted for transfers/waste/employee meals per your policy. It excludes labor, overhead, paper, and typically beverages.
  • Total Sales should reflect net food sales for the same period (commonly excluding sales tax and tips, and net of comps/discounts/voids). Using gross vs. net sales will change the resulting percentage.
  • Currency amounts are rounded to two decimals; percentages display up to two decimals. Calculations use full precision before display.
  • The tool performs arithmetic only and does not enforce accounting policies or provide financial advice. Enter realistic, non‑negative values.
When to Use This Calculator
  • Calculate your Food Cost % from known cost and sales for a period.
  • Find required sales to hit a target Food Cost % given a known cost (e.g., to set menu price for an item).
  • Compute the allowable food cost given projected sales and a target Food Cost %.
  • Run quick what‑if scenarios when ingredient prices or sales change.
  • Track cost control weekly/monthly and compare to targets or industry benchmarks.
Input Definitions
  • Total Cost of Food ($) — Food COGS for the selected period. Typically: beginning inventory + purchases − ending inventory; may be adjusted for transfers, waste, or employee meals. Excludes labor/overhead/non‑food items.
  • Total Sales ($) — Net food sales for the same period (commonly excluding taxes and tips; net of comps/discounts/voids), for the same scope as the cost.
  • Food Cost Percentage (%) — The share of food sales consumed by food cost.
  • Formulas:
    • Food Cost % = (Total Cost of Food ÷ Total Sales) × 100
    • Total Sales = Total Cost of Food ÷ (Food Cost % ÷ 100)
    • Total Cost of Food = (Food Cost % ÷ 100) × Total Sales
  • Data entry tips — Choose a solve mode; use matching currencies and periods and avoid zero denominators. Currency amounts display two decimals; percentages display up to two decimals.

Food Cost Percentage Formula

The following formula is used to calculate the food cost percentage.

FCP = COF / S × 100
  • Where FCP is the food cost percentage
  • COF is the total cost of food
  • S is the total sales of food

To calculate a food cost percentage, divide the cost of the food by the total sales of food, then multiply by 100.

Food Cost Percentage Definition

A food cost percentage is the ratio of the cost of food to the sales value of food.

Food Cost Percentage Example

How to calculate food cost percentage?

  1. First, determine the total cost of food.

    Determine food used for the matching period: beginning food inventory plus purchases minus ending inventory, with adjustments under a consistent accounting policy.

  2. Next, determine the total sales.

    Calculate how many sales were generated during the same time period.

  3. Finally, calculate the food cost percentage.

    Using the formula, calculate the percentage of food costs.

FAQ

What is food cost percentage?

Food cost percentage is a ratio of the cost of food to the total sales generated by a restaurant.

What is a good food cost percentage?

There is no universal success threshold. A suitable target depends on the menu, pricing and operating costs; a food cost percentage alone does not establish profitability.