Work out the cost per plate and your food-cost percentage
Enter the ingredients and what they cost, say how many plates the batch makes, and read the cost per plate against your menu price.
Free to use. No sign-up.
- Ingredient cost for the batch
- 180.00 baht
- Cost per plate
- 36.00 baht
- Food-cost percentage
- 27.91%
- Left after ingredients, per plate
- 93.00 baht
The platform default target is 32%Under target
That is our starting default, not an industry standard — every kind of shop sets its own, and inside the product you set yours.
Runs entirely on your device. Nothing you type is sent anywhere.
A worked example
One batch of pork basil stir-fry: 180 baht of minced pork, 20 of basil, 15 of chilli and garlic, 25 of oil and seasoning, 32 of rice — 272 baht in all, making 5 plates. That is 54.40 a plate; at a 129-baht menu price the food cost is 42.17%, well above our starting default.
How to use it
Enter each ingredient with what it actually costs in this batch, not the price of the whole bag — if a kilo of pork is 360 baht and you use half, enter 180. Then say how many plates the batch makes: the total is divided by that to give the cost per plate. Add your menu price and you get the food-cost percentage, which is the plate cost divided by the price, times a hundred. It is the share of the menu price that goes on ingredients; labour, rent and utilities are not in it.
- Enter each ingredient and what it costs in this batch.
- Say how many plates the batch makes.
- Enter the menu price, then read the plate cost and the percentage.
Other tools that might help
- Shopping note + unit priceList what you are buying, get the unit price, and total it up.
- VAT, inclusive and exclusivePull VAT out of a gross price, or add it to a net one.
- Withholding taxThe rate for each kind of payment, with the amount to withhold.
- Social security contributions (Section 33)What comes off a given wage — with every assessable-wage ceiling window already legislated.
- Break-even pointRent, wages and utilities add up to this — how many units a month covers them?
- Split a ++ billMenu price plus service charge plus VAT — then divided by how many of you.
If you want this against your real data
Inside FlareApps the plate cost comes from your own recipe once costs are recorded from a goods receipt, and stock moves by itself once stock depletion is switched on.
FlareApps has a free plan you can start on today; paid business plans are billed monthly or yearly, per business. Every real price is on the pricing page — no phone call needed.
See the restaurant systemFrequently asked questions
- Should I include labour and rent?
- No. Food cost counts ingredients only; labour and rent are a separate block of cost.
- What percentage is good?
- There is no single number that fits every shop — a café, a made-to-order kitchen and a quick-service counter are very different. Our default is a starting point to compare against, not a standard.
- What if one batch makes different plate sizes?
- Convert to standard plates first — if a batch makes four regular plates and one large, count it as 5.5 regular plates.