Free food cost calculator
Most restaurants run at 35% food cost when they should be at 28%. That gap bleeds $3,500 every month on $50K revenue. MenuMargin helps you find the leaks and fix them.
3-9%
Average net profit margin for restaurants
$3,500
Monthly waste from mispriced items
28%
Ideal food cost % for most cuisines
10K+
Restaurants using MenuMargin
Three steps to a more profitable menu.
Step 1
Select ingredients from our database of 100+ items with real 2026 prices. We adjust for yield loss automatically.
Step 2
See your food cost percentage instantly. Get suggested pricing based on your target margin and cuisine type.
Step 3
Use the Menu Engineering Matrix to identify Stars, Puzzles, Plowhorses, and Dogs. Focus on what makes money.
100+ ingredients with real wholesale prices. Automatic yield adjustment for trimming and waste. Calculates cost per serving instantly.
Classify every menu item as a Star, Puzzle, Plowhorse, or Dog. Visual quadrant chart with actionable recommendations.
What-if simulator for price changes. See monthly profit impact before you reprint the menu. Includes competitor price tracking.
Calculate true cost after trimming loss. AP-to-EP conversion for every protein, produce, and dairy item. Batch recipe scaling.
Industry benchmarks to compare your restaurant against. Click any cuisine for a detailed guide.
| Cuisine Type | Target Food Cost % | Avg. Menu Price |
|---|---|---|
| Fast Food / QSR | 25% – 30% | $10 |
| Italian | 28% – 32% | $18 |
| Mexican | 25% – 30% | $14 |
| Asian / Pan-Asian | 28% – 33% | $16 |
| American / Casual Dining | 28% – 32% | $16 |
| Fine Dining | 30% – 35% | $45 |
| Pizza | 24% – 28% | $16 |
| Seafood | 30% – 35% | $28 |
| Indian | 25% – 30% | $16 |
| Mediterranean | 27% – 32% | $18 |
| Barbecue / BBQ | 28% – 33% | $17 |
| Vegan / Plant-Based | 22% – 28% | $16 |
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Food cost percentage is the ratio of your ingredient costs to the menu price, expressed as a percentage. Formula: (Food Cost / Menu Price) x 100. Most restaurants aim for 28-32% depending on cuisine type.
The Q-factor accounts for non-food costs per plate: napkins, condiment packets, to-go containers, cleaning supplies, and other disposables. It typically adds $0.50-$2.50 per plate depending on your service model.
Menu Engineering is a restaurant management methodology that classifies menu items into four categories based on profitability and popularity: Stars (high profit, high sales), Puzzles (high profit, low sales), Plowhorses (low profit, high sales), and Dogs (low profit, low sales). Each category has specific strategies for optimization.
Our database reflects 2026 average US wholesale-to-restaurant pricing. Actual prices vary by region, supplier, and volume. We recommend updating the costs to match your invoices for exact calculations.
Yield percentage is the usable portion of an ingredient after trimming, peeling, or cooking loss. For example, a chicken breast has ~75% yield because 25% is lost to fat, tendons, and trimming. This means your true cost per usable ounce is higher than the purchase price.
Currently, all calculations happen in your browser. Nothing is sent to a server. Your recipes and menu items are available during your session. We are working on cloud sync for Pro users.
Join thousands of restaurant owners who use MenuMargin to price their menus for maximum profitability. Free to start, no credit card required.
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