Every restaurant owner tracks it, but few compute it properly. Opening inventory plus purchases, minus closing inventory — divided by food sales. That's your true food cost.
Inventory math catches waste, theft and over-portioning that simple receipts miss.
Most restaurants target 28–35%. Fast casual tends lower; fine dining higher.
Actual vs ideal food cost shows exactly how many dollars disappeared.
All calculations run locally in your browser. Nothing is sent anywhere.
Cost % guides pricing. Pricing guides profit.