What is a good food cost percentage for a restaurant?

Most full-service restaurants target 28-35% food cost, while quick-service and pizza concepts often run lower, around 25-30%. The right number depends on your menu mix and pricing strategy.

How do you calculate food cost percentage?

Divide your cost of goods sold (COGS) by your total food sales for the same period, then multiply by 100.

Food Cost Percentage Calculator

Enter your cost of goods sold and total food sales for the same period to get your food cost percentage.

Cost of Goods Sold (COGS) Total cost of the food you used, for the period.

Total Food Sales Revenue from food sales, same period.

Result

Enter your numbers to see your food cost %.

How to calculate food cost percentage

Food cost percentage tells you how much of every sales dollar is being spent on the food itself. It's one of the first numbers any restaurant operator checks, because it moves fast when portions, waste, or supplier prices shift.

Food Cost % = (Cost of Goods Sold ÷ Food Sales) × 100

What counts as COGS?

Cost of goods sold is the cost of the food and beverage inventory actually used during the period — opening inventory plus purchases, minus closing inventory. It excludes labor, rent, and other overhead.

What's a healthy food cost percentage?

Most full-service restaurants target 28-35%. Fine dining can run higher due to premium ingredients and lower volume, while quick-service and pizza concepts often sit lower, around 25-30%, because of simpler menus and higher throughput. The right target depends on your concept, portion sizes, and menu pricing.

Why your food cost % might be off

Portion sizes drifting from the recipe spec
Waste and spoilage not being tracked
Supplier price increases not reflected in menu prices
Comps, staff meals, or promotions not excluded from sales