What does this actually cost me?
Turn purchases, inventory, ingredients, packaging, and labor into a cost you can inspect.
For independent food businesses
Know what you're actually making.
Free pricing, food-cost, break-even, and profit calculators built for restaurants, bakeries, coffee shops, food trucks, caterers, and other food businesses.
Free. No signup required.
Example resultMatches selected target
Food cost percentage30.0%
Lower cost30% target
Item / recipe cost$3.60
Gross contribution*$8.40
*Before labor, overhead, tax, and other operating expenses.
Choose your operation
What do you run?
Start with guidance organized around the costs, volume, and selling model of your business.
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Popular calculators
Only complete, tested calculators are listed. Every tool shows its formula, inputs, and limitations.
Ready to useFood Cost CalculatorCalculate item food cost percentage, gross contribution, and target selling prices from recipe cost and menu price.Open calculator Ready to useRecipe Cost CalculatorCalculate ingredient usage, total recipe cost, and cost per serving with compatible kitchen unit conversions.Open calculator Ready to useMenu Price CalculatorCalculate a target-based menu price, contribution, and current-price comparison from item food cost.Open calculator Ready to useRestaurant Profit CalculatorEstimate monthly restaurant operating profit, margin, and major cost percentages from revenue and expenses.Open calculator Ready to useBakery Pricing CalculatorCalculate a baked-good price from batch ingredients, usable yield, labor, packaging, waste, overhead, and a chosen target.Open calculator Ready to useCake Pricing CalculatorCalculate a custom cake price from ingredients, baking and decorating labor, materials, fulfillment, servings, and margin.Open calculator Ready to useCupcake Pricing CalculatorCalculate cupcake prices from cake ingredients, frosting, liners, labor, and packaging for singles, half-dozens, or dozens.Open calculator Ready to useCookie Pricing CalculatorCalculate cookie single and bundle prices from batch yield, active labor, format-specific packaging, and an optional discount.Open calculator Ready to useCoffee Drink Cost CalculatorCalculate coffee drink cost from bean dose, milk volume, add-ins, complete packaging, selling price, and a selected direct-COGS target.Open calculator Ready to useCoffee Shop Break-Even CalculatorCalculate monthly and daily coffee shop break-even in accurately labeled average transactions or literal drinks.Open calculator Ready to useFood Truck Profit CalculatorEstimate monthly food truck revenue, COGS, operating profit, margin, profit per day, and break-even orders.Open calculator Ready to useFood Truck Event Profit CalculatorProject food truck event orders, revenue, fees, costs, profit, break-even, target status, and what-if scenarios.Open calculator
Questions behind the numbers
Make the next decision with clearer math.
Food Profit Lab turns common operating questions into focused calculations and plain-language results.
What should I charge?
Work from your costs and your own operating target instead of copying a generic markup.
What happens if my costs increase?
Compare the current number with a changed cost before it reaches the menu or quote.
How many units do I need to sell?
Connect per-unit contribution with fixed costs, volume, and a useful break-even target.
Is this event profitable?
Account for fees, travel, labor, product cost, order volume, and average ticket together.
Scenario thinking
Costs change. Your math should too.
Bakery pricing tools can test a total ingredient-cost increase, and the food truck event tool compares order-volume or average-ticket scenarios. The example below is illustrative; open a calculator to run an interactive scenario with your numbers.
Illustrative ingredient-cost scenario
Current$3.20ingredient cost per item
Scenario$3.68after a 15% increase
Difference+$0.48per item
Industry tools
Follow the numbers that shape your operation.
Each hub explains the decisions that matter in that business and links only to calculators that are ready to use.
Restaurant
- Recipe and item food cost
- Menu pricing and contribution
- Operating profit and prime cost
Bakery
- Batch and ingredient cost
- Packaging and decorating labor
- Per-item and per-dozen economics
Coffee Shop
- Drink and packaging cost
- Average ticket and cups per day
- Menu margin and break-even
Food Truck
- Event fees and travel
- Orders and average ticket
- Event-level profit
Transparent by default
See the method, not just the answer.
Useful numbers need context. Food Profit Lab makes the calculation inspectable so you can decide whether it fits your operation.
Read the methodology- Formulas are shown. You can check how each result is calculated.
- Assumptions are explicit. Important exclusions and limits stay visible.
- You choose the target. Benchmarks are context, not universal rules.
- Results are estimates. They are not accounting, tax, or financial advice.