GuideKitchen & Operations
Calculating the Food Cost of a Dish, Including the Losses Many Forget
Many dishes earn less than you think. The most common reason: costing is based on the purchase price of the whole product, without trim, peeling and cooking loss.
The matching prompt in Prep List works ingredient by ingredient, shows every step, gives you food cost in pounds and as a percentage, and suggests changes if the dish is too expensive.
What you get
- A table per ingredient with loss, net quantity and cost
- Food cost in pounds and as a percentage of the price before tax
- The gross profit per plate
- Three ideas to cut costs
- A price suggestion if we are above target
What the result looks like
Food Cost of a Dish
The ready-made prompt is part of Prep List.
Already tailored to your restaurant, together with 499 more for reviews, menu, team, Instagram and events.
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Many people cost with the purchase price of the whole product and forget trim, peeling and cooking loss. For meat and fish that quickly means 20 to 40 per cent. Always work from the price before tax.
- For meat and fish, allow 20 to 40 per cent loss from trimming and cooking.
- Work out food cost on the price before tax, because tax is not your income. Check which rate applies where you trade.
- The amount of money left on each plate matters more than the percentage.
Frequently asked questions
What is a normal food cost in a restaurant?
For food it is often between 25 and 35 per cent, and for drinks clearly lower. Depending on your concept it can vary a lot.
How do I know the loss on an ingredient?
The most accurate way is to weigh it once before and after trimming and cooking. The AI can suggest typical figures, which you then check.