Cost per Portion Calculator
Calculate Food Cost per Portion
Professional food costing for restaurants, catering, and food businesses.
Cost Analysis:
$0.00 per portion
Pricing Recommendations:
Suggested Menu Price: $
Food Cost Percentage: %
Gross Profit per Portion: $
Total Dish Cost: $
Portion Size: oz
Total Yield: oz
Number of Portions:
Cost per Portion: $
Industry Food Cost Targets:
| Establishment Type | Target Food Cost | Typical Menu Price Multiplier |
|---|---|---|
| Fine Dining | 25-35% | 3-4x |
| Casual Dining | 28-32% | 3.5x |
| Fast Casual | 25-30% | 3.3-3.8x |
| Quick Service | 20-28% | 3.5-4x |
| Catering | 30-35% | 2.8-3.2x |
Proteins
Highest cost category
Produce
Seasonal variations
Grains
Most stable costs
Dairy
Moderate costs
Professional food costing ensures profitable menu pricing while maintaining quality and customer satisfaction.
What is Cost per Portion?
Cost per portion is a professional food costing calculation used by restaurants, caterers, and food service businesses to determine the exact ingredient cost for each serving of a menu item. It's essential for setting profitable menu prices and managing food costs effectively.
Unlike home cooking calculations, professional portion costing accounts for yield, waste, and precise measurements to ensure accurate pricing and profitability.
Cost per Portion Formula
The formula for calculating Cost per Portion is:
Cost per Portion = Total Dish Cost / (Total Yield ÷ Portion Size)
Where:
- Total Dish Cost = Complete ingredient cost for the recipe
- Total Yield = Total weight/volume the recipe produces
- Portion Size = Size of each individual serving
Why is Portion Costing Important?
Professional portion costing is crucial because:
- Profitability: Ensures menu items are priced correctly
- Cost Control: Helps manage food costs and reduce waste
- Menu Engineering: Identifies most and least profitable items
- Pricing Strategy: Supports competitive yet profitable pricing
- Inventory Management: Guides purchasing and portion control
Key Food Cost Metrics
Food Cost Percentage
Food Cost % = (Portion Cost / Menu Price) × 100%
Ideal Food Cost Targets
- Fine Dining: 25-35% (higher quality ingredients)
- Casual Dining: 28-32% (balanced quality and cost)
- Fast Food: 20-28% (efficiency and volume)
- Catering: 30-35% (includes service costs)
Factors Affecting Portion Costs
- Ingredient Quality: Premium vs standard ingredients
- Seasonality: Price fluctuations throughout the year
- Portion Control: Consistency in serving sizes
- Waste Management: Efficient use of ingredients
- Supplier Relationships: Volume discounts and terms
Portion Cost Optimization Strategies
- Implement strict portion control measures
- Negotiate better prices with suppliers
- Reduce food waste through better planning
- Use seasonal and local ingredients
- Standardize recipes and preparation methods
- Regularly review and update menu prices
Example Calculation:
Consider a restaurant preparing beef stew:
- Total Dish Cost: $8.75
- Portion Size: 8 oz
- Total Yield: 32 oz
Calculating Number of Portions:
Portions = 32 oz ÷ 8 oz = 4 portions
Calculating Cost per Portion:
Cost per Portion = $8.75 ÷ 4 = $2.19
This means each 8oz portion of beef stew costs $2.19 in ingredients.
Menu Pricing Strategies
Multiplier Method
Multiply portion cost by a factor (typically 3-4x) to cover overhead and profit.
Food Cost Percentage Method
Set target food cost percentage and price accordingly.
Competitive Pricing
Price based on market rates while ensuring profitability.
Frequently Asked Questions (FAQs)
Q: What's the difference between cost per serving and cost per portion?
A: Cost per serving is for home cooking, while cost per portion uses professional measurements and accounts for yield and waste in commercial settings.
Q: How often should I recalculate portion costs?
A: Monthly reviews are recommended, with immediate updates when ingredient prices change significantly.
Q: Should I include labor costs in portion costing?
A: Food costing typically includes only ingredient costs. Labor is calculated separately as part of overhead.
Q: What's a good food cost percentage for a new restaurant?
A: Aim for 28-32% initially, then optimize as you establish supplier relationships and streamline operations.
Optimize your food business profitability with Toolivaa's free Cost per Portion Calculator, and explore more business tools in our Business Calculators collection.