Personalize this report (optional)
So the report header reads as a named artifact when you save, print, or share. No account — the values live in the URL on your device.
Your restaurant cost report
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Last reviewed 2026-05-04.
✓ Inputs verified — within the operator-plausibility range, so the math reads as real (not a typo).
Food cost
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Target band for your segment & region: —.
Where's your food cost leaking? — quick gap analysis
Your overall food cost % is one number; the leak is usually in 1–3 specific dishes. Enter your top items below — name, recipe cost, menu price, units sold last period — and we'll compute what your food cost should be vs. what it is, plus the worst-offender dish.
Fill at least one row with all four values to see the gap.
Your menu should cost —. You're paying —. Gap: — (—/period at your sales).
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Don't have recipe costs documented? Use the Recipe Cost Calculator to compute one in 60 seconds, then paste it back here.
Method: theoretical food cost % = Σ(recipe cost × units) ÷ Σ(menu price × units). Top-N estimate — the gap is directional, not audit-grade. Real kitchens never hit theoretical; a 2–4 point gap is typical drift, >4 points usually waste, theft, or portion creep.
Prime cost
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Target band: —.
Cost per serving
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Sources & methodology
- Universal target bands: National Restaurant Association segment guidance.
- Regional adjustment: BEA Regional Price Parities (state-level, averaged to U.S. Census region).
- Diagnostic content: judgment based on common operator experience. Always verify against your books before acting.