Food Cost Percentage worksheet

1. Menu price for the target: $8.79

1. Split the recipe cost across the portions to get the cost of one plate

   $\frac{\mathrm{\$40.00}}{13}$$=\mathrm{\$3.08}$

2. Find the menu price: divide the plate cost by the target written as a decimal, so the plate cost is exactly that share of the price

   $\frac{\mathrm{\$3.08}}{\frac{35}{100}}$$=\mathrm{\$8.79}$

2. Menu price for the target: $10.58

1. Split the recipe cost across the portions to get the cost of one plate

   $\frac{\mathrm{\$33.00}}{12}$$=\mathrm{\$2.75}$

2. Find the menu price: divide the plate cost by the target written as a decimal, so the plate cost is exactly that share of the price

   $\frac{\mathrm{\$2.75}}{\frac{26}{100}}$$=\mathrm{\$10.58}$

3. Food cost percentage: 21.4%

1. Split the recipe cost across the portions to get the cost of one plate

   $\frac{\mathrm{\$40.00}}{11}$$=\mathrm{\$3.64}$

2. Divide the plate cost by the menu price, then multiply by 100 to see what percent of the price pays for ingredients

   $\frac{\mathrm{\$3.64}}{\mathrm{\$17.00}}\times 100$$=\mathrm{21.390374\%}$

4. Food cost percentage: 21.3%

1. Split the recipe cost across the portions to get the cost of one plate

   $\frac{\mathrm{\$32.00}}{10}$$=\mathrm{\$3.20}$

2. Divide the plate cost by the menu price, then multiply by 100 to see what percent of the price pays for ingredients

   $\frac{\mathrm{\$3.20}}{\mathrm{\$15.00}}\times 100$$=\mathrm{21.333333\%}$

5. Maximum ingredient cost per plate: $5.20

1. Find the most you can spend per plate: take your target percent of the menu price

   $\mathrm{\$13.00}\times \frac{40}{100}$$=\mathrm{\$5.20}$

2. Subtract to see what is left for labor, other costs and profit

   $\mathrm{\$13.00}-\mathrm{\$5.20}$$=\mathrm{\$7.80}$

6. Maximum ingredient cost per plate: $4.80

1. Find the most you can spend per plate: take your target percent of the menu price

   $\mathrm{\$12.00}\times \frac{40}{100}$$=\mathrm{\$4.80}$

2. Subtract to see what is left for labor, other costs and profit

   $\mathrm{\$12.00}-\mathrm{\$4.80}$$=\mathrm{\$7.20}$

7. Food cost percentage: 35.7%

1. Split the recipe cost across the portions to get the cost of one plate

   $\frac{\mathrm{\$45.00}}{9}$$=\mathrm{\$5.00}$

2. Divide the plate cost by the menu price, then multiply by 100 to see what percent of the price pays for ingredients

   $\frac{\mathrm{\$5.00}}{\mathrm{\$14.00}}\times 100$$=\mathrm{35.714286\%}$

8. Food cost percentage: 29.8%

1. Split the recipe cost across the portions to get the cost of one plate

   $\frac{\mathrm{\$50.00}}{12}$$=\mathrm{\$4.17}$

2. Divide the plate cost by the menu price, then multiply by 100 to see what percent of the price pays for ingredients

   $\frac{\mathrm{\$4.17}}{\mathrm{\$14.00}}\times 100$$=\mathrm{29.761905\%}$

9. Food cost percentage: 18.2%

1. Split the recipe cost across the portions to get the cost of one plate

   $\frac{\mathrm{\$36.00}}{11}$$=\mathrm{\$3.27}$

2. Divide the plate cost by the menu price, then multiply by 100 to see what percent of the price pays for ingredients

   $\frac{\mathrm{\$3.27}}{\mathrm{\$18.00}}\times 100$$=\mathrm{18.181818\%}$

10. Maximum ingredient cost per plate: $2.80

1. Find the most you can spend per plate: take your target percent of the menu price

   $\mathrm{\$8.00}\times \frac{35}{100}$$=\mathrm{\$2.80}$

2. Subtract to see what is left for labor, other costs and profit

   $\mathrm{\$8.00}-\mathrm{\$2.80}$$=\mathrm{\$5.20}$