Food cost percentage shows how much of your food sales go toward the ingredients that make them.
Food cost % = Food COGS divided by Food sales, times 100
Example
You spend $9,000 on food and make $30,000 in food sales. Your food cost is 30%.
Typical range
Most restaurants aim for roughly 28 to 35%. The right number depends on your concept: a steakhouse runs higher, a pizzeria lower.
How to bring it down
- Tighten portion sizes and track waste.
- Review supplier prices regularly; small increases add up.
- Update menu prices when ingredient costs rise.
- Watch the dishes that sell most, not just the expensive ones.
Casacabe tracks your food cost against sales automatically, so you see it move the moment it drifts.