Culinary & Baking Math
Basic

Food Cost Percentage

Ingredient cost as a share of menu price — the key restaurant profitability metric.

Formula

FC=CP×100FC = \frac{C}{P} \times 100

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Variables

FCFood cost (%)
CIngredient cost
PSelling price

Example

Cost $6, price $20: FC = 30%

Did You Know?

Most restaurants target a food cost around 28-35% to stay profitable after labour and rent.

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