What does that plate really cost you?
Cost out one menu item ingredient by ingredient, see what to charge for your target food cost, and what is left after the card fee. Start with the example burger, then swap in your own invoices.
Ingredients on one plate
Example burger shown. Prices are illustrative; use your invoices.
| Ingredient | You paid ($) | For this much | Used per plate | Usable % | Cost | |
|---|---|---|---|---|---|---|
| $2.10 | ||||||
| $0.50 | ||||||
| $0.45 | ||||||
| $0.43 |
“For this much” and “Used per plate” must be in the same unit (ounces, grams, pieces). Usable % covers trim and cooking loss.
Use your own card rate. Don't know it? Work it out with the effective-rate calculator.
Cost to make one plate
$3.58
Price for a 30% food cost
$11.94
Food cost at your menu price
25.6%
At or under your target
Left after food and the card fee
$9.76
Card fee on this plate: $0.66
“Left after” is before labor, rent and everything else. It is the share of the price that has to cover them.
Common questions
How do I calculate the cost of a plate?
For each ingredient, divide what you paid by how much it bought, multiply by the amount on one plate, and adjust for trim or cooking loss. Add the ingredients together, plus a small buffer for waste and comps.
How do I price a menu item from its food cost?
Divide the plate cost by your target food-cost percentage. A $3.00 plate at a 30% target is priced at $10.00. Your target is your call; it depends on your concept, labor and rent.
Why include the card fee?
Most guests pay by card, so part of every menu price goes to processing. Seeing it per plate shows what is really left to cover labor, rent and profit.
What does 'usable %' mean?
The share of what you buy that ends up on the plate after trimming, peeling or cooking loss. Ground beef that loses a quarter of its weight in cooking has a usable percentage of about 75%.