Dish Name,Recipe Cost ($),Menu Price ($),Food Cost %,Profit per Dish ($),Target Price at 30% FC ($)
Cheeseburger,4.50,16.00,28.13%,11.50,15.00
Caesar Salad,3.25,14.00,23.21%,10.75,10.83
Pasta Carbonara,5.75,22.00,26.14%,16.25,19.17
Grilled Salmon,8.50,28.00,30.36%,19.50,28.33
Margherita Pizza,4.25,18.00,23.61%,13.75,14.17
House Wine (Glass),3.00,12.00,25.00%,9.00,10.00
Margarita Cocktail,2.50,13.00,19.23%,10.50,8.33
Tiramisu,2.75,11.00,25.00%,8.25,9.17
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HOW TO USE THIS TEMPLATE,,,,,
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STEP 1 — OPEN THE FILE,,,,,
"Excel: Double-click the file and it will open. Save as .xlsx so formulas stick.",,,,,
"Google Sheets: Go to sheets.google.com → File → Import → Upload → select this CSV → Replace spreadsheet → Import data.",,,,,
"Apple Numbers: Double-click the file. Numbers will open it as a spreadsheet.",,,,,
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STEP 2 — ADD YOUR DISHES,,,,,
"Replace the 8 example rows above with your own dishes. Add as many rows as you need.",,,,,
"Only fill in the first 3 columns: Dish Name, Recipe Cost, and Menu Price.",,,,,
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STEP 3 — ADD THE FORMULAS,,,,,
"For each dish row, paste these formulas into the last 3 columns. Replace 2 with the row number you are working on.",,,,,
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"Food Cost % column (column D):",=B2/C2*100,,,,
"Profit per Dish column (column E):",=C2-B2,,,,
"Target Price at 30% FC column (column F):",=B2/0.30,,,,
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"After typing the formula in row 2, click that cell and drag the small square at the bottom-right corner DOWN to apply it to all your other rows. The formulas auto-adjust.",,,,,
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STEP 4 — CHANGE THE TARGET FOOD COST IF YOU WANT,,,,,
"The default target is 30%. To use a different target (say 28%), change the formula in column F to: =B2/0.28",,,,,
"Common targets: 25% for casual fast food, 28-32% for full-service, 35% for fine dining.",,,,,
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STEP 5 — UPDATE QUARTERLY,,,,,
"Food cost drifts as supplier prices change. Update Recipe Costs whenever you get a new invoice. Update Menu Prices whenever you change a price. Recalculate every quarter at minimum.",,,,,
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INDUSTRY BENCHMARKS,,,,,
Under 28%,Healthy margin — verify portions and quality,,,,
28-32%,Sweet spot for most full-service restaurants,,,,
32-35%,Caution — small price hikes will push into danger zone,,,,
Over 35%,Too high — likely losing money or relying on volume,,,,
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QUESTIONS? CHECK OUT THE FULL GUIDE AT,,,,,
crewli.io/blog/restaurant-food-cost-calculator,,,,,