Calculate a dish
The formulas
- Food cost % = ingredient cost ÷ selling price × 100
- Gross profit = selling price − ingredient cost (negative means a loss on the dish)
- Price for target = ingredient cost ÷ (target % ÷ 100)
Illustrative example
Ingredients cost KES 120 and the dish sells for KES 400 with a 30% target. Food cost is 120 ÷ 400 × 100 = 30.0%. Gross profit is 400 − 120 = KES 280. Price for target is 120 ÷ 0.30 = KES 400. These numbers are an example, not a benchmark.
Use one tax basis throughout: either VAT-inclusive for both cost and price, or VAT-exclusive for both. Results exclude labour and overheads, so gross profit is not net profit.
Want to connect recipes, stock and sales?
DineHQ recipe costing uses your saved quantities and purchase costs. These optional next steps never include your calculator figures.