Fine dining accepts higher food cost percentages because check averages are significantly higher. Profit per plate can be $15-25+ even at 33% food cost.
Target Food Cost
30–35%
Avg. Menu Price
$45
Gross Margin
68%
Profit / Plate
$30.38
Key ingredients for fine dining menus with current average pricing and yield percentages.
| Ingredient | Category | Price | Unit | Yield % |
|---|---|---|---|---|
| Filet Mignon | Proteins | $29.99 | lb | 90% |
| Salmon Fillet (Atlantic) | Proteins | $12.99 | lb | 80% |
| Rack of Lamb | Proteins | $19.99 | lb | 70% |
| Ahi Tuna (sushi grade) | Proteins | $22.99 | lb | 90% |
| Heavy Cream | Dairy | $5.49 | quart | 100% |
| Butter (unsalted) | Dairy | $4.99 | lb | 100% |
| Fresh Mozzarella | Dairy | $8.99 | lb | 100% |
| Spring Mix / Mesclun | Produce | $5.99 | lb | 92% |
Focus on profit dollars per plate, not just percentage
A $45 plate at 33% food cost = $30 gross profit vs. $10 plate at 28% = $7.20
Tasting menus control portion sizes and reduce waste
Use trim and off-cuts for staff meals and amuse-bouche
Use our free calculator with pre-loaded fine dining ingredients to see your real food cost percentage.
Open Free Calculator