Food Cost Percentage Calculator
Food cost % = (Cost of ingredients ÷ Menu price) × 100. Healthy Indian restaurants run 28–35%; cloud kitchens with heavy delivery commission target the lower end.
Use this free tool to spot mis-priced items in your menu engineering exercise.
- Per-item food cost %
- Suggested re-price to hit your target %
- Works in INR, no signup
How to use
For each menu item, enter the true plated cost — including garnish, oil, masala wastage, and any complimentary side. Compare against your menu price.
When food cost spikes
A 200 bps jump usually means: (a) supplier rate change you did not pass through, (b) yield drift in prep (peeling, trimming), or (c) portion creep on the line. Cross-check against the Rate List master in Restaurant Daily.
Frequently Asked Questions
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