Restaurant food cost
A dish's food cost as a share of its selling price, and the price to charge for a target ratio.
How it works
Food cost = ingredient cost / net price × 100. Targets are often 25–32%. Suggested price = cost / target × (1 + VAT).
Results are for guidance only and do not replace professional advice.
Worked example
With the default values:
- Ingredient cost per portion4.20
- Menu price incl. VAT18
- Restaurant VAT (%)12
- Target food cost (%)28
you get:
- Food cost26.1 %
- Price excl. VAT€16.07
- Gross margin per portion€11.87
- Multiplier× 3.83
Frequently asked questions
How does the “Restaurant food cost” tool work?
Food cost = ingredient cost / net price × 100. Targets are often 25–32%. Suggested price = cost / target × (1 + VAT).
What do I need to enter?
Just fill in: ingredient cost per portion, menu price incl. vat, restaurant vat, target food cost. The result updates as you type.
Can you give an example?
Ingredient cost per portion: 4.20; Menu price incl. VAT: 18; Restaurant VAT (%): 12; Target food cost (%): 28 → Food cost: 26.1 %; Price excl. VAT: €16.07.
Is this calculator free, and is my data private?
Yes. HOD Calc is completely free with no sign-up. The calculation runs in your browser: nothing you type is sent or stored.