How To Calculate Food Cost Per Portion. How to calculate food cost for a recipe. Stay safe on your feet.
Determine the cost of each ingredient in total (whether it be a 10lb bag or not) list how many grams of each ingredient you have in a recipe; It’s normal for the actual cost of food for your restaurant to vary, but it shouldn’t be too far outside this range. Plate cost, also known as portion or recipe cost, is the total cost of a dish before margins are added.
Total cost per dish ÷ total sales per dish = ideal food cost percentage and again, this can be done looking at a weekly, monthly, etc.
Total cost per dish ÷ total sales per dish = ideal food cost percentage and again, this can be done looking at a weekly, monthly, etc. In this case, take the cost of the food and divide it by the percentage food cost you wish to achieve, multiply by 100 to find the selling price and add the vat. An easy way to calculate your costs is to: Total sales per dish = sales price x weekly amount sold