Dish Cost Calculator
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.
Ingredient List
Pricing Settings
Typically 30%–40%
Cost Breakdown per Serving
Total Cost per Serving
NT$160
Pricing Suggestion
Cost per Serving
NT$160
Est. Gross Profit
NT$297
Suggested Price
NT$457
每份毛利 NT$297，建議定價 NT$457
用 Eatsy 追蹤每道菜的成本與利潤，讓定價不再靠感覺
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Ingredients, supply, equipment — matched to a window you can negotiate with
FAQ
How do you calculate food cost ratio?
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.
What food cost ratio is reasonable for a restaurant?
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.
How is the suggested price derived?
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.
Try Other Tools
Use them together for a complete picture of your restaurant's numbers
Further reading · guides