The short version
Food cost per plate = (Total ingredient costs ÷ Portions) + Waste factor. Aim for 25–35% of menu price. Use a simple recipe card to track and adjust as vendor prices rise in 2025.
The real math: food cost per plate breakdown
No fancy tools needed—start with your recipe and add up costs:
- Ingredients: List by weight/volume (e.g., 4 oz protein at $5/lb = $1.25).
- Portions: Divide total recipe cost by servings (e.g., $20 batch ÷ 10 plates = $2/plate).
- Waste/Yield: Add 10–20% for trim, spoilage, over-portioning.
- Overhead: Include smalls like spices/oils at 5–10% of main costs.
Total per plate: $2–$4 for most entrees. Compare to menu price for your %.
Example: $3.50/plate ÷ $12 menu price = 29% food cost. Under 30%? You're in control.
Factors that spike your food cost per plate in 2025
Costs creep up—watch these to keep plates profitable:
1. Ingredient quality and sourcing
- Basic staples: $1–$2/plate (bulk buys).
- Premium/organic: +$1–$3 (e.g., grass-fed vs. standard).
- Seasonal/vendor changes: +5–15% buffer for inflation.
2. Portion control
- Standard: 4–6 oz mains keep costs low.
- Creep: Over-portioning adds $0.50–$1/plate unnoticed.
- Plating style: Family-style vs. individual bumps waste.
3. Waste and efficiency
- Trim loss: 20–30% on proteins/veggies.
- Spoilage: 5–10% if inventory isn't tight.
- Recipe tweaks: Sub cheaper items to drop $0.20–$0.50/plate.
4. Menu type
- QSR/simple: $1.50–$3/plate.
- Full service: $3–$5/plate (more components).
- Delivery: +$0.50 for packaging/portion variance.
Quick food cost per plate audit
Audit one dish in under 10 minutes:
Step 1: Build a simple recipe card
- List ingredients with costs (use vendor invoices).
- Calculate total and divide by portions.
- Add waste % from your last inventory.
Step 2: Set your target %
- 25–30% for high-margin items.
- 30–35% for loss leaders or premiums.
Step 3: Adjust and test
- If over target, trim portions or swap ingredients.
- Update menu prices quietly and track sales.
- Use inventory logs to verify actual vs. theoretical.
How to control food cost per plate without cutting quality
Tight math doesn't mean cheap plates—focus on smart tweaks:
- Standardize recipes. Every plate the same = consistent costs.
- Buy in bulk smart. Negotiate for staples, rotate specials for perishables.
- Train portions. Scales/scoops drop variance by 10–15%.
- Track weekly. Run per-plate math on top sellers to catch creeps early.
Grab the Food Cost Calculator from our templates for a fillable starter sheet.
Where the RPS tools plug in
One plate is simple. A full menu? Link it to our stack for control:
- Recipe Cost Card: Build per-plate breakdowns with yield adjustments.
- Food Cost Calculator: Run totals across your menu for quick audits.
- Inventory Spreadsheet: Track actual usage to compare vs. theoretical costs.
- Live Menu Engine service: Auto-updates per-plate costs as vendor prices change.
If you’re comparing DIY spreadsheets and live menu pricing to the big all-in-one restaurant platforms, our Us vs Them page breaks down why Restaurant Profit Systems is different.
Simple next step for this week
Pick your bestseller. Run per-plate math with current costs. If over 35%, tweak portions or prices. Track for a week.
FAQs
What is food cost?
The percent of sales spent on ingredients.
Why does food cost increase?
Waste, portion creep, vendor price changes.
How do I control food cost?
Track recipes, portions, and update menu prices.