Calculate your plate cost, food cost percentage, and find the optimal selling price for your recipes
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| Ingredient | Quantity | Unit | Price/Unit (₹) | Cost (₹) | |
|---|---|---|---|---|---|
| ₹0.00 |
Total Plate Cost
₹0.00
Enter your menu price to see food cost %
Industry standard: 28-35%
Add ingredients to see calculations
ChefDesk automatically tracks food costs in real-time. Link recipes to inventory, and watch your costs update automatically when purchase prices change.
Food cost is the money a restaurant spends on the raw ingredients that go into a dish. It's the single biggest controllable expense on the P&L, and it's usually expressed as a percentage of the menu price. A dish that costs ₹80 in ingredients and sells for ₹320 has a food cost percentage of 25% — the remaining 75% covers rent, staff, overheads and profit.
The food cost of a dish is calculated as:
Food Cost % = (Total ingredient cost of the dish ÷ Selling price) × 100
Example: Butter chicken uses ₹95 of chicken, ₹18 of butter, ₹12 of tomatoes and ₹15 of spices — total ₹140. It sells for ₹420. Food cost = (140 ÷ 420) × 100 = 33.3%. That's right in the healthy zone for an Indian full-service restaurant.
If your food cost creeps above these bands, the leak is almost always in portioning, wastage, or vendor pricing — not menu design.
Kisi bhi dish ka food cost nikalne ke liye pehle uske andar jaane wale sabhi ingredients ki quantity aur rate note kijiye. Sabhi ingredients ka total rupees me cost jodiye. Us total ko dish ke selling price se divide kijiye aur 100 se multiply kijiye — yehi aapki food cost percentage hai. Upar diya gaya calculator yeh puri calculation ek click me kar deta hai — bas ingredients aur unki quantity daaliye.
Turn these costed recipes into a live menu. ChefDesk POS auto-syncs recipe costs, tracks live food cost %, and flags margin drops the moment ingredient prices move.
