Complete guide · HoReCa Spain
Restaurant Food Cost Sheet
The food cost sheet is the detailed calculation of a dish's real cost: ingredients, waste, labor and margin. It's the basis of any well-calculated menu price.
What is a food cost sheet?
The kitchen food cost sheet is the process of calculating the exact cost of every dish on the menu. It includes:
- →Cost of each ingredient by weight
- →Estimated waste (15–25% depending on product)
- →Conversion factor (raw → cooked)
- →Total cost per portion
Food cost formula
Food Cost % = (Ingredient cost / Selling price) × 100
There is no universal ingredient-cost percentage for every restaurant: the target depends on concept, labor, rent, taxes, waste and other operating costs.
Tapas
25–30%
target food cost
Margin: 70–75%
Mains
28–35%
target food cost
Margin: 65–72%
Desserts
20–25%
target food cost
Margin: 75–80%
Calculate your dishes' food cost
Pricora automates the food cost sheet and compares it with real market prices in your area.
Do a free food cost sheet →