Food Cost Percentage Calculator for Restaurants

Use two inventory counts and what you bought in between to get your real food cost percentage.

Beginning inventory $

Purchases $

Ending inventory $

Food sales $ (same period)

Your target food cost %

How it's figured

Food cost % = (beginning inventory + purchases − ending inventory) ÷ food sales × 100. Count at the same time each week so every period is the same length. Most restaurants aim for 28–35%.

Want this for every job, all year?

The Restaurant Inventory & Food Cost Tracker does this and much more in Google Sheets and Excel: saved, organized and protected so nothing breaks. Buy once, $16.

See the Restaurant Inventory & Food Cost Tracker

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