Question 1

How is restaurant food cost percentage calculated per plate?

Accepted Answer

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.

Question 2

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

Accepted Answer

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.

Terms

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