Calculate your food cost percentage, ideal menu price, and gross profit per dish. Add all ingredients with their cost per unit to see if your recipe is profitable.
| Restaurant Type | Target Food Cost % | Target Gross Margin |
|---|---|---|
| QSR / Fast Food | 28–35% | 65–72% |
| Casual Dining | 30–38% | 62–70% |
| Fine Dining | 25–32% | 68–75% |
| Cloud Kitchen | 30–40% | 60–70% |
| Dhaba / Street Food Scale-up | 35–45% | 55–65% |
| Bakery / Café | 25–35% | 65–75% |
Rule of thumb: Food cost % + Labour cost % + Overhead cost % = ~85–90% of revenue. Target net profit margin of 10–15%.
Add all ingredients for 1 portion:
