Free Tools
Food Cost & Menu COGS Calculator
Calculate COGS per portion from ingredients and food cost % — the basis for healthy menu pricing. Free, no signup.
Ingredients per portion
Fill each ingredient: name, quantity used, unit, and purchase price per unit.
Note
COGS only covers ingredient + packaging cost. Operating costs (rent, wages, electricity) are calculated separately in the BEP calculator.
COGS & Food Cost
Fill at least one ingredient with quantity and price.
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Leave your contact and the Omset Laris team will help set up a POS system & online menu for your restaurant. Optional.
Understanding food cost
COGS = ingredients + packaging
COGS per portion is the total ingredient cost for one portion plus packaging. It's the direct cost of making one menu portion — excluding rent, wages, and electricity.
Food cost % = COGS ÷ selling price
Food cost percent shows how much of the selling price goes to ingredients. The formula is COGS ÷ selling price × 100. The lower the percent, the larger the gross margin per portion.
30–35% target as a guide
Many restaurants target around 30–35% food cost so the remaining margin covers operations and profit. It's a general guide — a healthy number varies by concept, location, and cost structure.
FAQ
Frequently asked questions
How do I calculate food cost?
Sum all ingredient costs for one portion (quantity × purchase price per unit), add packaging — that's the COGS. Food cost percent = COGS ÷ selling price × 100. This calculator computes it all once you fill the ingredient list.
What is COGS and how does it differ from selling price?
COGS is the direct cost of making one menu portion. The selling price is what the customer pays. The difference is gross margin, which then covers operating costs and yields profit.
What's an ideal food cost for a restaurant?
As a general guide, many restaurants target around 30–35% food cost. But it's not a fixed rule — a coffee shop with high drink margins can be far lower, while premium menus with expensive ingredients can be higher.
Are rent and wages part of food cost?
No. Food cost only covers ingredients and packaging. Rent, wages, electricity, and other operating costs are separate — you can enter them as fixed costs in the restaurant BEP calculator to see the break-even point.
How do I use food cost to set menu prices?
Once you know the COGS, set the selling price by dividing it by your target food cost. Example: COGS Rp10,000 with a 33% target → selling price about Rp30,000. Use the menu price calculator to compute it automatically.
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Omsetlaris Services
You have the numbers. Now the system.
The calculator here helps you decide with numbers. Running a restaurant or cafe day to day takes a system — that's where we work. We build websites, POS systems, online/QR menus, and operations systems for restaurants, cafes, and modern eateries.
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