What does this tool do?
Portion cost starts with the total spent on ingredients, adds a waste allowance, and divides by the number of servings. It is the food-cost side of pricing, not the full cost of running a kitchen, so labour and overheads must be added separately.
The Formula
Cost per serving = ingredient cost × (1 + waste %) ÷ servings + extra cost per servingFrequently Asked Questions
How do I use this to price a menu item?
Divide the menu price by the food cost to get the food-cost percentage. Many restaurants aim for roughly 28–35%, but the right target depends on overheads, waste and the concept.
Should I include waste in the cost?
Yes, for a realistic number. Trim, spoilage and over-portioning mean the food you buy is more than the food you sell. A 5–15% allowance is a practical starting point.