Know what every plate costs before you print the menu
Tablecost works out food cost, pour cost, menu prices, labor and tips for independent restaurants, bars, food trucks and caterers. Every calculator shows its formula, and every rule links to the law it comes from.
Start with the sample plate: six ingredients, one target food cost, one menu price.
| Bun | $0.42 |
| 2 patties, 6 oz total | $1.68 |
| Cheese, 2 slices | $0.31 |
| Sauce and pickles | $0.19 |
| Fries, 5 oz | $0.38 |
| Wrapper and cup | $0.22 |
| Plate cost | $3.20 |
| At 28% food cost | $11.43 |
| Menu price | $11.50 |
| Actual food cost | 27.8% |
$3.20 ÷ 0.28 = $11.43, rounded up to $11.50 on the menu. Ingredient prices here are made up for the example; use your own invoices.
Calculators and guides
The first calculators are being tested against real menus. Each one will show its formula and a worked ticket like the sample plate.
Where the numbers come from
Wage and tip rules come from the Department of Labor and each state's labor agency; tax figures from the IRS. Each page lists its sources and the date we last checked them. How the pages are made