Food cost and menu analysis
- Up to 20 dishes
- Dish costing cards
- Food cost of every dish and of the menu
- Menu engineering, with sales by dish if available
- Guidance on prices and portions
Over 20 dishes: quote after the free call.
ACRA Academy / Restaurant owners
Food cost and menu: the cost of every dish and the right prices
The food cost of every dish and of the whole menu, with the dishes to act on through prices, portions or recipes. Food cost = ingredient cost ÷ price excluding VAT (IVA).
20 yearsin food retail and the food industry
+200locations opened
30 minutesof free intro call
The two options
Food cost and menu with monitoring
- The full analysis
- Review of the menu and prices
- 3 months: theoretical and actual food cost, every month
- One call a month
Free first step
A 30-minute intro call, with no obligation, to work out which option fits. Book the free call →
Who it is for
For restaurants whose menu prices have not changed in a long time.
For owners who see purchases growing faster than sales.
For owners who do not know which dishes leave margin.
How food cost is calculated
Food cost of a dish = ingredient cost ÷ price excluding VAT × 100
Monthly food cost = (opening inventory + purchases − closing inventory) ÷ net revenue × 100
New · ACRA Academy
ACRA Food Cost Pro
The cost of every dish and your actual monthly food and beverage cost, with supplier invoices loading by themselves. The file is in Italian.
€49VAT included · launch price until 30 November, then €79
See the file →How it works
- 1RequestThrough the form at the bottom of the page.
- 2DataMenu, recipes, invoices and sales.
- 3ResultCosting cards and dish-by-dish guidance.
Frequently asked questions
How is the food cost of a dish calculated?
Ingredient cost of the portion ÷ price excluding VAT × 100. Example: €3.20 of ingredients, dish priced at €12.50 (€11.36 excluding VAT): 28.2%.
What should a restaurant's food cost be?
It is derived from the income statement: 100 minus labor, rent, other costs and margin. In the example used in the guides, 30%.
How much should food cost weigh on revenue?
The actual food cost for the month should stay close to the menu's theoretical food cost and below the maximum set by the income statement.
How to calculate the price of a dish in a restaurant?
Portion cost ÷ target food cost × 1.10. With €6.25 and a target of 30%: €23.
How to lower food cost?
Written portion weights, compared purchases, yields and waste under control, updated prices, and a menu that pushes the dishes with the highest margin.
Related guides
ACRA Academy
Request the analysis or the free call
Intro call: free.
More from ACRA Academy
Restaurant check-upWhere the restaurant loses margin, in euros.Restaurant business planCustom-built, with a 5-year financial plan.Store manager trainingFive modules: numbers, shifts, food cost, team and leadership. Coming soon.ACRA Food Cost ProThe Excel file for food and beverage cost. €49 incl. VAT.
