How To Calculate Food Cost Per Serving. If a meal is one serving of meat, one serving of vegetables, and one serving of bread, the cost of the meal is the sum of the three ingredient prices per serving. Pricing it at $13.99 will ensure that the restaurant stays on track financially.
If you were using ounces, you would divide $1.5 (cost per 16 ounces) by 16 (total ounces in a pound) to come up with your cost per ounce. This menu item is underpriced, and currently represents a food cost of 36.5%. You take the cost of your ingredients and then you break it down into units, such as per ounce or per egg.
2) multiply the number of servings by the size of the serving in ounces.
Now that you’ve calculated your food cost per dish, here’s the formula for calculating ideal food cost percentage: Enter the lowest known lot cost of the ingredient. In this case, the cost would be $0.09 per ounce of an ingredient. Now, to set a profitable menu price for that margherita pizza, you need to know your food cost percentage.