Track food cost percentage and weekly profit on a menu item.
Food cost percentage divides ingredient cost by menu price, then weekly revenue, cost and profit scale by units sold. Food cost is the single most watched restaurant metric, and knowing it weekly keeps menu prices profitable.
Restaurant Food Cost
Food cost = ingredient cost / menu price x 100; weekly profit = (price - cost) x sold
Food cost = ingredient cost / menu price x 100; weekly profit = (price - cost) x sold Food cost percentage divides ingredient cost by menu price, then weekly revenue, cost and profit scale by units sold.
Food cost is the single most watched restaurant metric, and knowing it weekly keeps menu prices profitable.
This calculator takes 3 inputs: Ingredient cost, Menu price, Units sold per week. The pre-filled defaults are a realistic starting point — replace them with figures from your own environment for a result you can act on.