Use the definitive Food Cost Per Serving Calculator to accurately determine the true cost of producing a single plate or item from your recipe. This is essential for setting profitable menu prices, managing inventory, and controlling operational budgets in any food service business.
Food Cost Per Serving Calculator
Food Cost Per Serving Formula
Variables
- Total Recipe Ingredient Cost: The complete sum of the cost of every raw ingredient used in the recipe. This should include everything from spices to main components.
- Number of Servings (Yield): The total number of sellable or prepared portions the recipe yields.
- Cost Per Serving: The final calculated cost of one single portion of the dish.
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What is Food Cost Per Serving?
Food cost per serving represents the direct, quantifiable expense associated with preparing one standard portion of a dish. It is the fundamental metric used by chefs and restaurant owners to determine menu pricing and ensure profitability. By knowing this cost, a business can apply a target food cost percentage (often 25-35%) to arrive at a selling price that covers all overheads and generates a profit margin.
Accurate calculation requires meticulous tracking of ingredient costs, which fluctuate based on supplier pricing, seasonality, and waste. The total cost calculation must account for every item used, even garnishes and minor seasonings. A small error in measuring a high-cost ingredient, like saffron or premium protein, can significantly skew the final cost per serving and lead to incorrect pricing decisions.
How to Calculate Food Cost Per Serving (Example)
Follow these steps to calculate the cost per serving for a batch of lasagna:
- Determine Total Recipe Ingredient Cost: Sum the costs: $15.00 (pasta/meat) + $4.50 (sauce) + $6.00 (cheese) + $1.00 (spices) = $26.50.
- Determine Number of Servings: The lasagna pan yields 8 standard slices.
- Apply the Formula: Divide the total cost by the number of servings: $26.50 / 8.
- Calculate Result: The resulting Food Cost Per Serving is $3.31.
Frequently Asked Questions (FAQ)
While this varies by restaurant type and cuisine, most full-service restaurants aim for a food cost percentage between 28% and 32%. Fast-casual and quick-service establishments may aim for slightly higher, up to 35%, due to lower labor costs.
It is best practice to recalculate food costs whenever there is a significant change in supplier pricing (e.g., a core ingredient price increases by 5% or more) or when a recipe is adjusted (e.g., changing the brand or weight of an ingredient).
No. Food Cost Per Serving is strictly the cost of the raw ingredients. Labor, overhead, utilities, and rent are typically calculated as part of the total operating costs, separate from the direct food cost.
They are often used interchangeably. ‘Plate Cost’ might sometimes be used more broadly to include all ingredients needed for a fully plated dish (including sides and garnishes), whereas ‘Food Cost Per Serving’ is the more specific, standardized term for the recipe component cost.