Food cost percentage is the habit more kitchens track than almost any other — yet it is still easy to lose on detail when invoices, yields, and menu prices drift out of sync. Start with one dish: ingredient cost for a portion and the price printed on the menu.
You will see food cost % and the gross profit you have left for labour and overhead before net profit. When you outgrow single-line maths, Clove's dish analyzer captures recipes, suppliers, and menu context in one place.
Read more about margin drift and pricing on our blog.
Enter ingredient cost for one portion and the price on the menu. We show indicative food cost % and gross profit % (before labour and overheads).
This page is a quick, public sanity check. When you are ready for line-level dishes, menu lists, and sales benchmarks, move into the product with a free account.