How Much Are Rising Food Costs Really Costing Your Restaurant?
See the monthly and annual impact of changes in your food-cost percentage.
Free. No email required to see your full result.
Your numbers
Estimates are fine — we'll show you what those percentages mean in dollars.
Use the sales figure that corresponds to the food-cost percentage you're comparing. For example, if your food-cost percentage is based on food sales, enter food sales here.
Understanding food cost percentage
What food cost percentage means
Food cost percentage is the share of your food sales that goes to the food you used. If you sell $100,000 in food in a month and use $29,000 in product, your food cost is 29%.
How food cost percentage is calculated
Food Cost % = Cost of Food Used ÷ Corresponding Food Sales × 100.
For a period: Cost of Food Used = Beginning Inventory + Purchases − Ending Inventory. Purchases alone aren't the same as food cost, because some of what you bought may still be sitting in inventory.
Why a small change in food cost matters
Every 1% is applied to all of your food sales. At $100,000 a month, going from 29% to 34% is about $5,000 a month — roughly $60,000 over a year if nothing else changes.
Why this calculator is an estimate
It uses the two percentages and the sales figure you enter. Real results move with sales volume, seasonality, vendor pricing, portioning, inventory counts and menu changes throughout the period.
Profitability is more than food cost
Labor, occupancy and rent, waste and spoilage, menu mix, delivery commissions, utilities and other operating expenses all shape what you actually keep. Food cost is a signal, not the whole picture.
Frequently asked questions
- What is a good food cost percentage for a restaurant?
- Many full-service restaurants target roughly 28–35%, but the right number depends on your concept, menu mix and pricing. Compare yourself against your own trend first.
- How often should I check my food cost?
- Weekly or per inventory period gives you the earliest warning. Monthly is the minimum for spotting a drift in vendor pricing or portioning.
- Do I need to enter an email to see my result?
- No. The full calculation is shown immediately and free. Sharing your details afterward is entirely optional.
- Does a rising food cost mean I need financing?
- Not at all. Many owners address it through pricing, portioning, vendor negotiation or menu changes. Funding is simply one option some owners explore.