Food Cost Percentage Table: Food cost percentage by Ingredient cost
Reference table of food cost percentage for Food Cost Percentage across a range of ingredient cost values — exact, engine-computed figures you can read off at a glance.
Food Cost Percentage Calculator
Verified formula Updated Jun 2026 Private — runs on your device
Verified formula
Private
Food cost percentage
30.00%
- Gross profit per dish
- ₹350
For general information only — not financial, tax, legal or medical advice. Verify before you rely on it.
How to use the Food Cost Percentage Calculator
The Food Cost Percentage Calculator works out your food cost percentage, along with 1 related figure in an instant. Enter ingredient cost and menu price and the result updates as you type — it is free, needs no sign-up, and runs entirely in your browser so your figures stay private.
- Enter the ingredient cost.
- Enter the menu price.
- Read off your food cost percentage, together with gross profit per dish — the calculator updates automatically, with no button to press.
Formula
The Food Cost Percentage Calculator uses the formula:
Food cost percentage = Ingredient cost ÷ Menu price × 100
Worked example
For example, with ingredient cost of ₹150 and menu price of ₹500, the food cost percentage is 30.00%.
| Ingredient cost | ₹150 |
|---|---|
| Menu price | ₹500 |
| Food cost percentage | 30.00% |
|---|---|
| Gross profit per dish | ₹350 |
Results are estimates for educational use, not professional advice.
Key terms explained
- Percentage
- A number expressed as a fraction of 100, written with the % sign.
- Gross profit
- Revenue minus the cost of goods sold, before operating expenses and tax.
Frequently asked questions
Divide the ingredient cost by the menu price and multiply by 100. A 150 cost on a 500 dish is a 30% food cost.
Many restaurants aim for around 28–35%. Lower means more margin, but very low may signal underpricing or small portions.
It is one of the biggest controllable costs in a kitchen, so monitoring it protects profit margins.
Divide the ingredient cost by your target food cost percentage. A 150 cost at a 30% target suggests a 500 price.
Enter the ingredient cost. Enter the menu price. Read off your food cost percentage, together with gross profit per dish — the calculator updates automatically, with no button to press.
Related guides
How to Calculate Food Cost Percentage: Formula, Steps & Examples
Learn how to calculate Food Cost Percentage — the formula explained step by step, with worked examples and a free calculator to check your answer.