📊 Food Cost Calculator
Calculate food cost percentage, portion cost & recipe profitability instantly
| Ingredient | Quantity | Unit | Cost per Unit ($) | Yield % | Remove |
|---|
| Menu Category | Ideal Target % | Acceptable Range | Warning Level |
|---|---|---|---|
| Fine Dining | 28–32% | 25–36% | > 38% |
| Casual / Full Service | 25–30% | 22–34% | > 35% |
| Fast Food / QSR | 20–25% | 18–29% | > 30% |
| Catering | 22–28% | 20–32% | > 33% |
| Buffet / All-You-Can-Eat | 30–40% | 28–45% | > 45% |
| Bar & Pub Food | 20–30% | 18–33% | > 35% |
| Bakery / Cafe | 28–35% | 25–38% | > 40% |
| Food Truck | 25–33% | 22–36% | > 38% |
| Ingredient | Raw Weight | Typical Yield % | Notes |
|---|---|---|---|
| Chicken Breast (boneless) | 8 oz / 227g | 75% | Cooking loss |
| Beef Tenderloin | 1 lb / 454g | 65% | Trim + cooking |
| Salmon Fillet | 6 oz / 170g | 78% | Skin + cooking |
| Shrimp (shell-on) | 1 lb / 454g | 60% | Shell & tail removal |
| Broccoli (head) | 1 lb / 454g | 70% | Stem & leaf trim |
| Onion | 1 lb / 454g | 88% | Skin & root trim |
| Tomato | 1 lb / 454g | 90% | Core removal |
| Lettuce (iceberg) | 1 head | 75% | Outer leaves removed |
| Pasta (dry to cooked) | 4 oz / 113g | 225% | Absorbs water (gain) |
| Rice (dry to cooked) | 4 oz / 113g | 300% | Absorbs water (gain) |
| Ground Beef (80/20) | 1 lb / 454g | 70% | Fat render loss |
| Whole Chicken | 3 lb / 1.36kg | 55% | Bones + cooking |
| Unit | Ounces (oz) | Grams (g) | Pounds (lb) |
|---|---|---|---|
| 1 oz | 1 oz | 28.35 g | 0.0625 lb |
| 1 lb | 16 oz | 453.59 g | 1 lb |
| 1 kg | 35.27 oz | 1000 g | 2.205 lb |
| 100 g | 3.53 oz | 100 g | 0.22 lb |
| 1 cup flour | 4.5 oz | 125 g | 0.28 lb |
| 1 cup sugar | 7.1 oz | 200 g | 0.44 lb |
| 1 tbsp butter | 0.5 oz | 14 g | 0.03 lb |
| 1 fl oz liquid | 1 oz | 29.57 g | 0.065 lb |
• Food Cost % = (Total Ingredient Cost ÷ Menu Price) × 100
• Actual Ingredient Cost = (Quantity × Cost per Unit) ÷ Yield %
• Portion Cost = Total Recipe Cost ÷ Number of Portions
• Target Menu Price = Portion Cost ÷ Target Food Cost %
Supy is a platform managed by data for products in restaurants, designed to lower expenses and increase incomes. The system backs businesses in restaurants to escape Cost of food and to take more precise decisions by means of analysis of data behind the scene and by means of automation. More than 3 000 managers of restaurants use Supy to simplify works and reduce expenses.
A big advantage of Supy is its service for tracking portions. That reduces Cost and best arranges sizes of food parts. Little differences in portions still can remove profit.
How Supy Helps Restaurants Save Money and Reduce Food Waste
If sizes of servings pass or drop below the planned amount, restaurants risk either too high expense for food or upset clients. Over time those tiny differences add up soon.
When the percentage of costs for food in a restaurant is high, so more than 35 %, one must control some spots. Checking costs for ingredients is a good first step. A few items with high price can raise the whole expense.
It helps to think of other suppliers or ingredients, that keeps high quality while they lower the prices. Also control that sizes of portions stay the same is important.
Supy links to various systems. For instance, it connects with Foodics. To install it, users in the site of Supy go to Configurations, later to Linkups, click to Add New Linkup and choose the icon of Foodics.
When a restaurant does an order with a supplier through Supy, that supplier receives an electronic message with the order. Fixed expenses, like rent and salaries of employees, can also be added to costs of recipe in the platform.
Lowering waste of food is really important. Mistakes in cooking and poor planning can lead to lost supplies of food. Too big portions or imprecise dishes commonly leave food uneaten, that ultimately gets thrown away.
By means of tools for control portions, like premeasured cups, scales for portions and aids for recipes, one keeps steady sizes of servings and escapes excess. Those habits help restaurants preserve quality of food, control use of ingredients and reduce unnecessary waste.
Supy offers also resources for managers of restaurants. There is a book called The Final Guide for Lowering Costs of Food in Multi-Branch and Venture Restaurants. It stores professional advice about controlling expenses.
Moreover there are Supy Talks, a podcast created for managers of restaurants. It shows leaders of the branch, that share their ideas, stories and views about the world of food and drinks. One episode talks about Ahmad Azmi, the Main Director of Sophia Café and a clear name in special coffee of the scene in Dubai.
His career started as cabin staff at Etihad, later he became local manager for 17 places of Chili’s, and finally he created one of the most quickly growing groups of dining in the city. He cared about gross costs of food, about complex supply chain and about opening of 12 franchise places in only three months, everything while he formed culture with folksin the centre.
World events can alter local supply chains. Political changes, health emergencies and commercial talks all affect the flow. Staying informed helps restaurants prepare for disruptions.
Today clients in restaurants care about more then only good food… They mind also the impact of their meals on nature.
