Food & Beverage
Menu Selling Price Calculator
Target selling price from recipe cost and cost percentage.
Food Cost Percentage Calculator
Review food cost percentage quickly before moving into recipe, purchasing, or waste analysis.
- No login required
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- Optional account sync
- Built for hotel operators
Formula
How this calculator works
The metric turns food spend into a share of sales so kitchen and outlet leaders can compare periods consistently.
Food Cost % = (Food COGS ÷ Food Sales) × 100
Context
Why this metric matters
Food cost percentage is a classic control metric in hospitality because it makes pricing, purchasing, portioning, and waste visible in one simple number.
Hotel insight
Industry context
- A food cost result can worsen even when purchasing discipline is strong if menu mix shifts toward lower-margin items.
- Banquet-heavy periods often distort outlet food cost comparisons unless teams review event mix separately.
Operational notes
Before you act on the number
- High food cost percentages can point to waste, poor yield, over-portioning, or pricing issues.
- Compare the result with menu mix, banquet activity, and stock movement before making decisions.
- Keep recipe standardization and purchasing controls aligned with target cost percentages.