You can't price a dish without knowing its real cost. Enter your ingredients and prices, see the portion cost and profit margin in seconds.
Portion cost is the total price of every ingredient used to prepare a dish. The formula is simple: multiply each ingredient's quantity by its real price and add them up. Food cost % is this cost divided by the selling price — it varies by restaurant type, but a general rule is that food cost % plus labor cost should stay in the 55-65% range. The tool below does this math for you, and correctly converts ingredients across different units (grams, kilograms, liters, milliliters, pieces, portions) — and if two units genuinely can't convert into each other, it doesn't hide that, it tells you plainly.
For each ingredient, enter its quantity and the price you paid. Units can differ — enter grams, quote a per-kilogram price, the tool converts automatically.
Enter what you sell this dish for and we'll calculate your profit margin too.
Want to learn the step-by-step food cost math? Food cost calculation guide
Add each ingredient in the recipe with its quantity and the price you paid.
Enter what you sell the dish for — profit margin is calculated against this.
Hit Calculate, leave your email, and see your portion cost and profit margin instantly.
Multiply the quantity of each ingredient in a portion by its real price and sum them up. Food cost % is this cost divided by the selling price.
Food cost % is portion cost divided by selling price. It varies by restaurant type, but a general rule: food cost % plus labor cost together should stay in the 55-65% range.
Yes, completely free with no signup. The calculation runs in your browser — you're only asked for an email to reveal the result.
Yes. Enter the quantity in grams and the price per kilogram — the tool converts automatically. If you pick units that can't convert into each other (e.g. pieces vs. kilograms), it won't hide that — it tells you plainly that the units don't match.