Recipe & Plate Costing

Cost a recipe down to the plate and back into a menu price at your target food-cost percentage. Enter the total ingredient cost, how many servings it yields, and the food-cost target — it returns the cost per plate, a suggested menu price, and the gross profit per plate.

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Worked example

Cost per plate: $5.25 · Suggested menu price: $17.50 · Gross profit per plate: $12.25

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Inputs

Total ingredient cost $
42
Servings (yield)
8
Target food-cost %
30

Frequently asked

How is the menu price set?

Cost per plate divided by your target food-cost percentage. At a 30% target, a $5.25 plate suggests a $17.50 menu price.

What food-cost % should I use?

Full-service restaurants commonly target ~28–35%; set your own — the tool uses whatever you enter.