Dish margin calculator
Calculate food cost percentage and gross profit per plate as ingredient prices change, instantly.
Ingredients
IngredientBulk price ($)Package sizeUnitQty per plateUnit
Ingredient 2
Ingredient 3
How to calculate dish margins
Food cost percentage is the ratio of ingredient cost to menu price. It is the fastest way to see whether a dish still makes money after supplier price hikes.
Add each ingredient with bulk purchase cost and the quantity used per plate. The calculator updates total plate cost, food cost %, and gross profit as you type.
Most full-service restaurants target 28–32% food cost. Above 35%, consider repricing or adjusting portions before reprinting menus.
