What is food cost percentage?

It is the portion cost divided by the selling price, multiplied by 100.

Does this include labor and rent?

No. The gross margin shown is before labor, rent, taxes, fees, and other operating costs.

Free restaurant calculator

Enter the real cost of one portion, its selling price, and your target food cost. The result updates immediately and nothing is saved.

Cost per portionSelling priceTarget food cost (%)

Food cost % = portion cost ÷ selling price × 100. Suggested price = portion cost ÷ target percentage.

Use the cost after yield and waste, not the supplier pack price.
Include sauces, garnishes, packaging, and sub-recipes used by the item.
Gross margin here is before labor, rent, taxes, platform fees, and other fixed costs.