Food & Beverage
Food Cost Percentage Calculator
Food cost % from food COGS and food sales.
Menu Selling Price Calculator
Use this as a disciplined pricing starting point before layering on tax, service style, or positioning decisions.
- No login required
- Save in this browser
- Optional account sync
- Built for hotel operators
Formula
How this calculator works
The formula works backward from the cost percentage you want to achieve to a starting menu price.
Selling Price = Recipe Cost ÷ Target Food Cost %
Context
Why this metric matters
This calculator helps F&B teams move from recipe cost to a commercially viable benchmark price without doing the math manually every time.
Hotel insight
Industry context
- The mathematically correct menu price is not always the final selling price because perceived value and competitor context still matter.
- Properties with mixed service styles often apply different target food cost percentages across outlets rather than one universal target.
Operational notes
Before you act on the number
- A mathematically correct target price may still need adjustment for market positioning and perceived value.
- Review competitor pricing, tax treatment, and service charges before approving final menu prices.
- Use recipe costing discipline and menu engineering together for better pricing decisions.