Cost per plate: work out food cost % and the right menu price
Short answer
Cost per plate = the sum of each ingredient's cost for one portion (price per unit ÷ usable yield × amount used). Food cost % = cost per plate ÷ menu price. To price for a target, menu price = cost per plate ÷ target food cost % (for example $3.60 ÷ 0.30 = $12).
Copy-paste code
Spreadsheet (B price per unit, C yield %, D amount in the same unit)
Ingredient cost: =B2 / C2 * D2
Cost per plate: =SUM(E2:E10)
Food cost %: =CostPerPlate / MenuPrice
Price for 30% target: =CostPerPlate / 0.30| Ingredient | Bought at | Usable yield | Used | Cost |
|---|---|---|---|---|
| Chicken breast | $4.80/lb | 90% | 6 oz | $2.00 |
| Rice | $1.20/lb | 100% | 4 oz | $0.30 |
| Vegetables | $2.40/lb | 80% | 4 oz | $0.75 |
| Sauce + garnish | batch cost | - | 1 portion | $0.55 |
| Total | $3.60 |
Source: example numbers; chicken = 4.80 / 0.90 × 6/16
Good to know
Yield matters: trimming, cooking loss and waste mean you pay for more than ends up on the plate.
Re-cost when supplier prices change; a small rise in a main ingredient moves the whole menu.
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What food cost % is normal?
Many restaurants aim for roughly 25-35%, depending on the concept; set your own target from your other costs.
Should labour be in plate cost?
Food cost usually excludes labour; prime cost (food + labour) is tracked separately.
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