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How do you calculate food cost for a dish?
Food cost is the share of a dish's price that goes on ingredients. It starts from the recipe, using the net weight of each ingredient and its current cost.
Short answer
- Food cost % = ingredient cost of one portion ÷ selling price without VAT × 100.
- Use net weights: the amount that ends up on the plate, after trimming and cooking losses.
- Use the current cost per unit of each ingredient. A recipe with an old price understates the cost of the dish.
Worked example (illustrative numbers)
The figures below are an example, not real prices.
| Ingredient | Net weight | Cost per kg | Cost of the portion |
|---|---|---|---|
| Beef | 150 g | €12.00 | €1.80 |
| Potatoes | 200 g | €1.50 | €0.30 |
| Sauce | 50 g | €6.00 | €0.30 |
| Total cost | €2.40 |
Losses and yield
Trimming, cooking and waste reduce the usable weight. A yield percentage on the ingredient adjusts the cost for them, so the portion cost reflects what you actually pay per plate.
Where 4restaurants.net calculates it
- Recipes with ingredients in grams, millilitres or pieces, including sub-recipes.
- Cost per portion from the recipe lines and their yield, and food cost % against the price without VAT.
- Limit: ingredients added as modifiers are deducted from stock, but they are not included in the cost of the dish.