Free calculator
What one plate
actually costs you.
A one-tab spreadsheet that costs any plate on your menu — with yield built in, so the number is real. Enter your ingredients, get your true plate cost, food cost percentage, contribution margin and the ideal price for your target.
Why yield matters. Iceberg lettuce runs about 72% after you core and trim it. Tomatoes about 85%. Leave those at 100% and every plate you cost comes out low — and you will never work out why your actual food cost does not match your spreadsheet.
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Works in Microsoft Excel and Google Sheets. This calculates one plate. The full workbook costs your whole menu, scores every item, and finds the gap between what your menu says food should cost and what your inventory says you spent.