Which dish on your menu is quietly losing money?

🔒 No data stored, runs entirely in your browser

Know your real margin before the next price increase.

Most operators find at least one dish running 10+ points above their food cost target. This tool shows you which one.

No signup. Enter your dish details below. Results are instant.

Dish name

Currency symbol (optional)

Used to label your results. Leave blank if not needed.

Selling price (incl. VAT)

Enter the price shown on your menu.

VAT rate

No VAT

Check if VAT doesn't apply.

Ingredients

Target food cost %

Benchmark: 25–35% for most restaurants.

Results below ↓

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Total ingredient cost per portion

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Food cost %

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Gross margin

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Gross margin %

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Ingredient costs shift with the seasons. If the price of a key ingredient rises, re-run this check to see the impact on your margin, and decide whether to reprice or swap it out.

Selling price is entered incl. VAT. Food cost % = total ingredient cost ÷ selling price excl. VAT. Labour, waste, and overhead are not included. They apply at the business level.

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A ready-to-use template to track food cost and margin across your full menu.

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FAQ

What is food cost %?

Your total ingredient cost per portion divided by the selling price (excl. VAT), as a percentage. A 30% food cost means €0.30 of every euro of revenue goes on ingredients.

What's a healthy food cost for a restaurant?

Most restaurants target 25–35%. Fine dining can go lower; high-volume casual often runs higher. The right number depends on your labour model, waste levels, and overhead.

Does this tell me if my dish is actually profitable?

It shows whether your ingredient cost is healthy relative to your selling price. Keep in mind, true profitability includes fixed costs too. Rent, labour, energy, and equipment don't change with each portion served. Once your margins cover those overhead costs across enough covers, the dish becomes genuinely profitable. A healthy food cost % is a necessary starting point, not the full picture. If you want to understand your break-even point or full cost structure, that's where a CFO conversation helps.

Why do I enter prices excluding VAT?

VAT is collected on behalf of the tax authority, it's not your revenue. Measuring food cost against your excl. VAT price gives a cleaner view of your actual margin.

Not based in Europe? VAT (Value Added Tax) is a consumption tax added to the sale price. If your region uses a different term: GST, sales tax, HST. The same logic applies: enter your menu price including any tax, and set the rate accordingly. If tax doesn't apply to your sales, check "No VAT."

What do Healthy / Tight / Risk mean?

They compare your dish's food cost % to your target. Healthy = below target. Tight = within 5pp above. Risk = more than 5pp above, and that dish is destroying your margin.

Does this include labour or overhead?

No. This tool focuses on ingredient cost vs. selling price. Labour, rent, and energy apply at the business level. Use this to flag whether a dish is worth investigating further.

Do you store my data?

No. All calculations run in your browser. Nothing is saved or transmitted unless you choose to submit your email.