Blog: food cost and recipe costing guides
A 5-part food cost series — start at part 1.
How to set a selling price from food cost %
To set a selling price from food cost: divide portion recipe cost by target food cost as a decimal. Example: cost €4 and target 28% → 4 ÷ 0.28 ≈ €14.29.
5/5 Why Food Cost Percentage Goes Up — and How to Lower It
If your food cost percentage is going up, do not jump straight to raising the selling price. You usually need to check more places first.
4/5 Menu Engineering: Stars, Plowhorses, Puzzles, Dogs
If you ask a chef which dish is their most successful, they will often name the one that sells the most — the most popular. That is only half the answer.
3/5 Theoretical (Ideal) vs Actual Food Cost
There are two ways to calculate raw-material consumption for a period.
2/5 Good Food Cost Percentage: Benchmarks & Way of Thinking
Many guides cite as a general benchmark the range 28–35%. But there is no perfect percentage for everyone. Everything depends on the rest of the business costs, as well as the type of restaurant.