Menu & Pricing
Menu engineering, food costs, and pricing strategy.
Menu & Pricing
How to Calculate Food Cost Percentage (Formula + Example)
Food cost percentage = (COGS ÷ food sales) × 100. The formula, a worked euro example, and good benchmarks by restaurant type — plus how to keep it low.
Menu & Pricing
What Is a Good Food Cost Percentage? (2026 Benchmarks)
A good food cost percentage is 28–35% of sales — around 32% on average. See honest benchmarks by restaurant type and what to do if yours is too high.
Menu & Pricing
Recipe Costing for Restaurants: Keep Plate Costs Accurate
Recipe costing for restaurants: how to cost a dish accurately (with yield and waste), and why plate costs drift as ingredient prices change.