FREE WORKSHEET
Food cost worksheet
Use one consistent period, such as one week. Enter inventory and purchases for the same dates as the food sales.
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Period result
Formula
Cost of food used = Beginning inventory + Purchases − Ending inventory
Food Cost % = Cost of food used ÷ Food sales × 100
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Related: Food Cost Percentage Calculator · Food Cost Control Guide
Use the Food Cost Percentage Calculator for a quick ratio, then read How to Control Food Cost in a Small Restaurant if the result moved unexpectedly. If the variance starts with trim, cooking loss or portion size, use the Recipe Yield & Portion Cost Calculator to test the underlying usable cost.