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What's your food cost percentage?
Menu price and plate cost — that's it. See the percentage, the gross margin, and the price that brings the dish back to your target. A typical full-service target sits between 28% and 35%.
One dish, two numbers
Rough numbers are fine. Nothing is saved or sent anywhere.
What a guest pays for it
Ingredients only — what it costs you to make
28–35% is a typical full-service target
Your result
Live
Food cost percentage
35.0%
Target 30% · Gross margin 65%
Every plate carries 5.0% more food cost than you planned for. That difference is margin the dish gives away on every order.
To hit 30% food cost, price it around $17.79 (from $15.00).
Want the weekly dollars this leaks across a real sales week? Run it through the margin leakage calculator →
This math, for every dish, every day.
Food cost percentages drift every time a supplier price moves. Marji reads your invoices, recosts the whole menu the moment one does, and tells you exactly what to fix. 14-day free trial, no credit card.
Start 14-day free trialIncludes menu scanning and a free QR menu.