Free operating tool
Calculate restaurant food cost before it eats your margin.
Measure the real cost of food from inventory, purchases, and waste. Your numbers stay in the browser and are not uploaded.
A useful number ends with one operating action.
Food cost calculator
See how much of your sales goes into food.
Use beginning inventory + purchases - ending inventory. Add waste to see the adjusted cost. Everything runs in your browser.
Your result will appear here
Enter six figures and calculate to see food cost, waste, and variance to target.
After the calculation
Make the cause and action visible.
The calculator shows the percentage; the pack keeps inventory, purchases, waste, and the next close action together.
How to read it
Food cost tells you where the margin went.
A high percentage can come from purchasing, portions, waste, or inaccurate inventory. Separate the cause before changing the price.
Calculate
Beginning inventory + purchases - ending inventory = food cost used.
Adjust
Add recorded waste so the cost of food that never reached a customer stays visible.
Act
Test one change in portions, purchasing, or the menu before changing several variables.