MENU COSTING BASICS
Understand the real cost behind each menu item.
This free guide walks through the fundamentals of menu costing, including usable ingredient cost, portion cost, food-cost percentage, and contribution margin. It includes a complete worked example, common mistakes to avoid, and a practical checklist you can use to begin reviewing your own menu.
What you will learn
How to calculate usable ingredient cost
How to calculate portion cost
How to calculate food-cost percentage
How to calculate contribution margin
Which common costing errors to avoid
What is inside
Essential formulas
Worked grilled-chicken-sandwich example
Visual margin breakdown
Common mistakes
First-review checklist