Enter your ingredients and find your true plate cost, then get the selling price you should charge — using the same food-cost % formula chefs and restaurant owners use to price a menu.
Add every ingredient used in the dish along with the quantity and cost per unit. The tool multiplies quantity × cost for each row and adds them up to get the total recipe cost, then divides by the number of servings to get the cost per plate.
Most full-service restaurants target 28–35% food cost. Quick-service and cloud kitchens often run leaner at 25–30% because of higher volume, while fine dining can run 35–40% since service and ambience justify a higher cost share. Pick the number that matches your format and adjust based on your actual overheads.
Chefs price menus using Selling Price = Plate Cost ÷ Target Food Cost %. This guarantees that food cost stays exactly at your target percentage of revenue, which is how restaurant P&Ls are actually tracked — unlike a flat markup, which can quietly drift your food cost % up or down as ingredient prices change.
Yes. Add a packaging/waste % on top of the raw ingredient cost — most kitchens add 3–8% to cover plating garnish, minor spillage, and takeaway packaging so the final price still protects your margin.
No — this is a quick, private calculator that runs entirely in your browser. Nothing is sent to a server or saved. If you want recipes permanently linked to live ingredient costs with automatic stock deduction on every sale, that's built into Orderix's Menu & Inventory modules.
Orderix links every recipe to live ingredient cost and auto-deducts stock on every sale.
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