How is restaurant food cost percentage calculated per plate?

Plate cost equals the sum of each ingredient line ((pack price divided by pack size) multiplied by amount used), divided by recipe servings. Food cost percentage is (cost per serving divided by menu selling price) multiplied by 100. Suggested menu price is cost per serving divided by your target food cost decimal.

What happens when a supplier invoice or vendor CSV price changes?

On the Kitchen plan ($29/mo), importing a vendor CSV updates stored pack prices and recalculates every saved dish or batch recipe that uses those ingredients, raising an alert whenever a dish crosses its target food-cost percentage.

Catering & Batch Food Cost Calculator (25% Target)

Quick Station Presets

Butcher / Prep Yield: 95% usable yield

PLATE COST

$2.02

FOOD COST %

16.2%

SUGGESTED PRICE

$8.08

★

THE DISH:

Plates: Menu $ Target %

Pack $ → unit $4.80/lb

Used

LINE COST $28.80

Pack $ → unit $7.33/can

Used

LINE COST $14.67

Pack $ → unit $0.85/lb

Used

LINE COST $2.55

Pack $ → unit $3.50/L

Used

LINE COST $3.50

Pack $ → unit $0.90/serving

Used

LINE COST $0.90

Open Bolognese (10 L batch) ($2.02 · 16.2%) in Kitchen →

Cost a catering batch station

Catering trays and braises shrink on the stove. Divide the total pot cost by the finished portion count you pack out, not the raw weight before cooking.

Catering food cost calculator