Live tool
Food Cost Calculator
Estimate food cost percentage and gross profit from item cost and selling price before making pricing decisions.
Usable Unit Cost = Package Cost / (Package Size x Usable Yield %)
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Kitchen calculators for food cost, pricing, and catering
Free tools and practical guides for recipe costing, menu pricing, catering portions, and kitchen conversions.
Calculator workspace Menu item check
- Food Cost %
- 30.0%
- Ingredient Cost
- $4.80
- Menu Price
- $16.00
- Gross Profit
- $11.20
- Portion Yield
- 50
- Guest Count
- 100
Food Cost % = ($4.80 / $16.00) x 100
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8 guides practical explainers
5 workflow categories organized by task
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How to Calculate Food Cost Percentage
Learn the food cost percentage formula, how to calculate it, and how to use the number when checking menu prices.
Read guideHow to Calculate Recipe Cost
A practical method for adding ingredient costs, yield, and portion cost before pricing a recipe.
Read guideHow to Price Menu Items
Use food cost, target percentage, market position, and contribution margin to set better menu prices.
Read guideHow to Price Catering by Guest Count
Estimate catering prices by connecting guest count, portion needs, food cost, labor, service style, and margin.
Read guideCategories
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Food Costing
Calculators and guides for recipe cost, food cost percentage, menu price, and margin checks.
3 tools / 3 guides
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Catering
Planning tools for guest counts, portions, buffet service, and catering price decisions.
3 tools / 2 guides
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Recipe & Yield
Recipe scaling, batch yield, portion changes, and production planning for kitchen teams.
2 tools / 2 guides
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Kitchen Conversions
Fast conversions for common kitchen units, batch changes, prep math, and purchasing checks.
2 tools / 2 guides
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Menu Planning
Menu pricing, recipe costing, and planning support for restaurants and food businesses.
3 tools / 3 guides
Explore hubBuilt for food businesses
For chefs, caterers, operators, and banquet teams
Every tool keeps the formula close to the result.
Built around pricing, portions, yields, and prep decisions.
Free calculators and guides are available without creating an account.
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Why these tools exist
Food businesses often need quick, defensible math before they need a full software workflow. This site keeps those public calculations easy to find, review, and share.
Content is written for operations use, not entertainment, and every tool page shows the formula and example behind the result.
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Menu Engineering Calculator Analyze one menu item by food cost, gross profit, and weekly sales to see whether it is a Star, Challenge, Workhorse, or Underperformer. Recipe Scaling Calculator Scale an ingredient amount from an original yield to a new target yield. Catering Portion Calculator Estimate total food quantity from guest count, serving size, and a planning buffer. Kitchen Unit Converter Convert kitchen weights, volumes, temperatures, and volume-to-weight ingredient estimates for prep, costing, and recipe scaling. How to Scale a Recipe Scale recipe quantities up or down while protecting yield, quality, cook time, and prep workflow.