Restaurant Food Cost Percentage
Calculate period food cost from opening stock, purchases, closing stock and food sales.
Your result
Your calculated result
- Food cost (COGS)
- ₹ —
- Food-cost percentage
- —%
Enter your values and select calculate food cost to see the result. No account is required.
What this tool calculates
Period food cost uses opening inventory plus purchases minus closing inventory. Dividing that cost by food sales for the same period produces food-cost percentage. Unlike a single recipe cost, this period measure reflects the inventory and sales figures you record for the whole operation.
How to use restaurant food cost percentage
- Enter the opening food inventory valuation at the start of the period.
- Add purchases during the period, closing food inventory valuation and food sales for that same period.
- Calculate consumed food cost and its share of sales. Check inventory movements and valuation methods before comparing periods.
How the calculation works
Period cost of goods sold = opening stock + purchases − closing stock. Food cost percentage = cost of goods sold ÷ food sales × 100.
Worked example
₹20,000 opening stock + ₹8,000 purchases − ₹18,000 closing stock = ₹10,000 cost. On ₹40,000 food sales, that is 25%.
Understanding the result
Keep inventory valuations on one consistent basis. The tool rejects closing inventory above opening inventory plus purchases because that would produce negative consumed cost in this simplified model. Transfers, staff meals, returns and adjustments may require additional accounting outside this formula.