Engineer Profitable Menus
Model recipe costs down to the plate, factor in prep labor, and spot dishes that drain profit before they hit the menu.
Restaurant Food Cost Calculator
Calculate plate-by-plate costs, protect menu margins, and share accurate pricing guidance with your restaurant teams.
Optimize Restaurant Menu Profitability With Actionable Insights
This restaurant-specific calculator helps culinary directors, operators, and finance teams align on target plate costs. Compare markup scenarios, account for kitchen labor, and validate food cost percentages before you roll out a new dish or seasonal menu.
Control Prime Costs
Dial in plate pricing by combining food, beverage, and kitchen labor inputs to keep your restaurant's cost percentages in check.
Scale Operations Consistently
Replicate recipes across locations with batch management, wastage tracking, and per-portion breakdowns your teams can trust.
1. Ingredient Breakdown
Track every ingredient with precise units and purchase costs.
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Total Ingredient Cost:$0.00
2. Recipe-Level Summary
Plan batch yields, plate pricing, and target contribution margins.
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3. Overhead & Labor Costs
Model BOH and FOH labor alongside overhead allocations.
Include utilities, rent, disposables, delivery fees, and other restaurant overhead.
4. Inventory & Batch Management
Scale prep lists, commissary production, and multi-unit batching.
Scale prep for catering, banquets, or multi-unit rollouts.