Single tool · Restaurant pricing
Food Cost Calculator · Single tool
A focused, single-page calculator for one of the most expensive questions on a menu: what does this plate actually cost, and what should you charge for it? Enter ingredient cost, yield, and plate price — get cost per usable portion, food cost %, and a suggested menu price at a 30% target margin in real time.
What's inside
1 bundled systems, one release for restaurants.
Calculators
What you get
One calculator, one usage guide, one printable worksheet. Click into any input below — the math updates as you type.
- Food Cost CalculatorIngredients in, plate price out: cost per usable portion, food cost %, and the menu price that hits your 30% target margin.Live · in your browser
- One-page usage guideStep-by-step: enter ingredient cost, drop in yield %, compare against your current plate price, and let the target margin pick the menu price for you.Google Docs · 1 page
- Printable plate-cost worksheetPrint-ready worksheet you can run for every plate on the menu. Same numbers, formatted for the prep line.Print · 1 page
Three tiers, one release model
From a single tool to a full system,
Every release ships across the three tiers below so you can start with one fix, layer in a complete toolkit, and graduate to a multi-site rollout when you're ready.
Level 1
Single tools
One document, one fix — a single SOP, template, or calculator you can fill in today.
Level 2 · most releases
Complete toolkits
One coherent release: SOPs, templates, calculators, and onboarding for a single vertical.
Level 3 · by request
Professional systems
Multi-site rollouts, custom verticals, and on-floor implementation support.
Want the full toolkit details?
Send me the toolkit details,
Tell us who's asking so we can send the right release materials — pricing, rollout notes, and a sample artifact — to the right person on your team.
One-time purchase · editable docs and sheets
Try before you buy
Run your numbers,
This is the same calculator the single-tool download ships with — open it in your browser now, no signup. When the numbers feel right, the printable worksheet on the same page rides along with the one-time purchase.
The headline calculator
What does this plate actually cost?
Edit any input — the numbers below update as you type. Yield handles the trim and shrinkage you actually eat; target margin picks the menu price if you don't have one yet.
Target margin is 30% (food cost of 70%).
Estimate only — calibrated against typical neighbourhood restaurants. Real-world numbers move with portion spec, plate waste, and the menu price mix.
Worksheet · Print-ready
Plate-cost worksheet
One sheet per plate. Three line items, the totals pulled from the calculator, and a signature line for the chef on duty.
- Ingredient cost (sum)
- $4.50
- Yield
- 85%
- Cost per usable portion
- $5.29
- Plate selling price
- $14.00
- Food cost %
- 37.8%
- Suggested menu price
- $7.56
Totals on this sheet mirror the calculator above — no copy-paste. Print once per plate on the menu and file the next-day review.