Plate Cost Calculator

Calculate the true cost of every dish you serve with the Plate Cost Calculator. Enter your food ingredient costs, labor cost per plate, and overhead cost per plate to get back your total plate cost, recommended menu price based on your target food cost percentage, and gross profit margin. Perfect for restaurant owners and chefs who want to price dishes profitably.

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Total cost of all ingredients used in one plate

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Allocated kitchen labor cost for preparing one plate

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Share of rent, utilities, and other fixed costs per plate

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Optional: cost of packaging, garnish, or plating supplies

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Industry standard is 28–35%. Your menu price is calculated so that total plate cost equals this % of the selling price.

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Alternative: set a target gross profit margin to see the required menu price

Results

Total Plate Cost

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Recommended Menu Price (by Food Cost %)

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Menu Price (by Desired Margin)

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Gross Profit Per Plate

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Ingredient Cost as % of Recommended Price

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Break-Even Price (0% Profit)

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Plate Cost Breakdown

Results Table

Frequently Asked Questions

What is a plate cost calculator?

A plate cost calculator helps restaurant owners, chefs, and food service operators determine the full cost of preparing a single dish. It adds up ingredient costs, labor, overhead, and packaging to reveal the true cost per plate — which is essential for pricing dishes profitably.

What is a good food cost percentage for a restaurant?

Most restaurants target a food cost percentage between 28% and 35% of the menu selling price. Fine dining establishments sometimes operate at 35–40%, while fast-casual concepts aim closer to 25–30%. Your target will depend on your labor model and overhead structure.

How do I calculate the recommended menu price from plate cost?

Divide your total plate cost by your target food cost percentage (as a decimal). For example, if your plate costs $7.00 and your target food cost is 30%, the recommended menu price is $7.00 ÷ 0.30 = $23.33. This ensures the plate cost represents exactly 30% of revenue.

What costs should I include in overhead per plate?

Overhead includes any fixed or semi-fixed costs not directly tied to a single dish — rent, utilities, equipment depreciation, insurance, and administrative costs. To calculate overhead per plate, divide total monthly overhead by the number of plates served in a month.

What is the difference between food cost percentage and profit margin?

Food cost percentage measures ingredient cost as a share of revenue. Profit margin measures how much revenue remains after all costs are deducted. A 30% food cost percentage does not mean a 70% profit margin, because labor and overhead also consume revenue.

How do I calculate labor cost per plate?

Estimate the total kitchen labor hours required to prepare a dish, multiply by the hourly wage, and divide by the number of portions produced in that time. For example, if a chef earning $18/hour produces 12 plates per hour, labor cost is $18 ÷ 12 = $1.50 per plate.

What is the break-even price for a dish?

The break-even price is the minimum selling price that covers all costs (ingredients, labor, overhead, and packaging) with zero profit. Selling below this price means losing money on every plate. This calculator shows you the break-even price so you can set a floor for discounts and specials.

Should I recalculate plate cost when ingredient prices change?

Yes — ingredient prices fluctuate due to seasonality, supply chain issues, and inflation. Best practice is to review your plate costs monthly or whenever a key ingredient cost changes by more than 10%. Regular recalculation helps you adjust menu prices or find substitute ingredients before margins erode.

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