Enter your stock and sales for one week or one month. Works in any currency.
How this food cost calculator works
It takes the stock you had at the start, adds everything you bought, and takes away what is left at the end. That is the food you actually used. It then shows it as a share of your food sales.
What result should you aim for?
| Format | Healthy food cost |
|---|---|
| Quick service | 25 to 30% |
| Casual dining | 28 to 33% |
| Fine dining | 30 to 35% |
| Cloud kitchen | 28 to 32% |
| Warning zone, any format | Above 38% |
Rough guides only. They vary by country, cuisine and format.
Don't work it out by hand every month
Peasily works out your actual food cost every day from the kitchen closing, compares it with what the recipes say, and shows the gap for each outlet the same week.
Book a demoQuestions
What is a good food cost percentage?
Most restaurants aim for about 28 to 35% of food sales: about 25 to 30% for quick service and 30 to 35% for fine dining. Above 38% usually means portions, waste or prices need attention.
Should I include drinks in food cost?
No. Keep food and bar separate. Drinks have very different cost percentages, and mixing them hides problems on both sides.
Why is my food cost higher than my recipes say?
The gap between recipe food cost and actual food cost is usually portions drifting, waste that is not recorded, missing stock or supplier prices rising quietly.
See your own numbers in Peasily
We'll walk you through it with your real menu and outlets.