How is restaurant food cost percentage calculated per plate?

Plate cost equals the sum of each ingredient line ((pack price divided by pack size) multiplied by amount used), divided by recipe servings. Food cost percentage is (cost per serving divided by menu selling price) multiplied by 100. Suggested menu price is cost per serving divided by your target food cost decimal.

What happens when a supplier invoice or vendor CSV price changes?

On the Kitchen plan ($29/mo), importing a vendor CSV updates stored pack prices and recalculates every saved dish or batch recipe that uses those ingredients, raising an alert whenever a dish crosses its target food-cost percentage.

Versus MarketMan

Cost the menu this afternoon. Skip the salesperson.

MarketMan Starter is $249/month and locks access behind a mandatory sales demo call. Food Cost Calculator is $29/month with Stripe checkout on the pass.

	Food Cost Calculator	MarketMan Starter
Monthly price	$29/mo	$249/mo
Access	Stripe checkout	Mandatory "Book Demo" sales call
Free calculator	Yes, direct on homepage	No guest calculator
Job solved	Plate and pour cost, price-change alerts	Heavy inventory and supplier ordering
Commitment	Monthly, cancel anytime in settings	Annual sales contract
Setup time	Under 2 minutes	Weeks of onboarding

Cost the plate on your phone. When the vendor CSV changes, every dish using that pack recalculates.

Skip the mandatory sales demo and cost your menu today

Direct plate and pour costing with vendor CSV price alerts and zero software bureaucracy.

Cost a dish now Open a kitchen ($29/mo)

https://www.marketman.com/pricing-for-restaurant-inventory-management-system.