Calculadora de Costo de Alimentos
Ingresa costos de ingredientes y precio de venta para calcular el porcentaje de costo de alimentos y margen de ganancia. Incluye calculadora de recetas, análisis de ingredientes y precios de menú sugeridos.
Recipe Cost
Menu Pricing
Total Cost: ₩0 / 1 servings
Yield Calculator
Common Yield Rates
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What is a Food Cost Calculator?
A food cost calculator is a tool used by restaurants, caterers, and food businesses to determine the exact cost of producing a dish or menu item. It calculates per-ingredient costs based on purchase price, quantity used, and yield rate (the percentage of raw ingredients that remain usable after trimming, peeling, or cooking). Food cost percentage — typically 28-35% of the selling price — is a critical metric for profitability in the food service industry.
How to Use the Food Cost Calculator
- Add ingredients to your recipe with their purchase price, purchase quantity, usage quantity, and yield percentage
- The calculator computes per-ingredient cost adjusted for yield and shows the total recipe cost in real time
- Set the number of servings to find cost per serving, then use the Menu Pricing tab to calculate the suggested selling price
- Use the Yield Calculator tab to determine yield percentages from raw and processed weights
- Save recipes to local storage for future reference and ongoing menu cost management
Frequently Asked Questions
What is food cost percentage and what should it be?
Food cost percentage is the ratio of ingredient cost to selling price, expressed as a percentage. For most restaurants, the target is 28-35%. Fast food typically runs 30-35%, casual dining 28-32%, and fine dining 25-30%. A 30% food cost means that for every $10 in sales, $3 goes to ingredient costs. Keeping food cost within target is essential for restaurant profitability.
What is yield rate and why does it matter?
Yield rate is the percentage of a raw ingredient that is usable after preparation (trimming, peeling, deboning, cooking loss). For example, a whole chicken has about 65% yield — from 1 kg purchased, only 650 g is usable meat. Without accounting for yield, you underestimate true ingredient costs. The formula is: Actual Cost = (Purchase Price / Purchase Qty) × Usage Qty / (Yield% / 100).
How do I calculate selling price from food cost?
Divide the cost per serving by your target food cost percentage. For example, if a dish costs $3.50 to make and your target food cost is 30%, the suggested selling price is $3.50 / 0.30 = $11.67. Round to a psychologically friendly price like $11.99 or $12.00. This ensures your gross profit margin covers labor, overhead, and profit.
Can I save and manage multiple recipes?
Yes, this calculator stores recipes in your browser's local storage. Name your recipe, click Save, and it will be available whenever you return. You can save, load, and delete multiple recipes to manage your entire menu's food costs. All data stays in your browser — nothing is sent to any server.
What units does this calculator support?
The calculator supports grams (g), kilograms (kg), milliliters (ml), liters (L), and each (for items like eggs). Currencies supported include KRW (₩), USD ($), EUR (€), and JPY (¥). All calculations work with any unit combination as long as purchase and usage quantities use the same unit.
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