Enter your dish name, add each ingredient with its recipe quantity, pack size and pack cost, then set your target GP% and VAT rate. The tool will calculate your food cost per portion and recommended selling price.
| Ingredient | Recipe Qty | Unit | Pack Size | Pack Cost | Waste % | Line Cost |
|---|
Industry benchmark: 60–70% GP for food.
Enter any rate — e.g. 0, 5, 9, 12, 20, 25
Each ingredient line cost = (Recipe Qty ÷ (1 − Waste% ÷ 100)) ÷ Pack Size × Pack Cost. Applying the waste factor first means you cost the gross amount needed, not just the net usable quantity.
The sum of all ingredient line costs divided by the number of portions the recipe makes.
GP% = (Selling Price ex VAT − Food Cost per Portion) ÷ Selling Price ex VAT × 100. A GP of 65% means for every unit of revenue, 65p / cents is gross profit before labour and overheads.
Selling Price ex VAT = Food Cost per Portion ÷ (1 − Target GP%). This is the minimum price to charge to achieve your target margin.
The inverse of GP%. Food Cost % = 100% − GP%. A food cost of 35% means raw ingredients account for 35 units in every 100 of revenue. Industry standard is typically 25–40%.
Enter the applicable rate for your dish and country. Rates vary significantly — for example, UK hot takeaway food is 20%, cold food is 0%, while some European countries have reduced rates for restaurant meals. Always confirm with your accountant.
The percentage of an ingredient lost during preparation — for example 10% for onions (peeling), 15–25% for fish (filleting), 5% for carrots (trimming). Leaving this at 0% will understate your true ingredient costs.
This calculator provides estimates based on the figures you enter and should be used as a guide only. Always review your actual supplier invoices and consult your accountant regarding VAT obligations specific to your business and country. JWBIZ Ltd accepts no liability for decisions made on the basis of this tool.