Free tool
Calculate ingredient costs per serving and optimize menu pricing.
Enter ingredient costs, total quantity, and per-serving usage to calculate costs and suggested pricing.
The food cost calculator is a free Eatsy tool: enter a dish's ingredient cost, menu price and waste to get its food-cost ratio, gross margin and a suggested price in a minute, showing which items lose their margin to ingredients. No sign-up; the numbers stay in your browser.
Change a number to see yours
The fields hold example numbers. Swap in your own and your result appears here.
Eatsy Booking helps restaurants reduce no-shows, auto-fill cancellations, and boost table turnover.
Food cost ratio = ingredient cost of the item ÷ its menu price before tax. Include prep waste and spoilage in the cost or you will understate it; the tool has a waste field that folds it in.
No single figure fits every venue: a high-turnover noodle shop and a high-ticket bistro sit in different ranges. The reliable method is to compare your own items and fix the high-ratio, high-volume ones first.
It is back-solved from your target ratio: price = ingredient cost ÷ target food-cost ratio. Treat it as a starting point; actual pricing also depends on your guests, competitors and menu structure.
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Use them together for a complete picture of your restaurant's numbers
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