Food cost percentage creep goes unnoticed without regular tracking against menu pricing.
Tying ingredient cost directly to menu pricing flags margin erosion by dish before it quietly eats your profit.
Backed by a 30-day money-back guarantee. If it is not useful, we will refund it, no questions asked.
Food cost percentage creep goes unnoticed without regular tracking against menu pricing.
Ties ingredient cost tracking directly to menu item pricing to flag margin erosion by dish.
We built this after noticing food cost creep almost never gets caught until margins are already gone, because it's tracked as one number instead of per dish.
— DaveWays
Flags margin erosion by specific dish, not just a single total food cost number.
Calculates in real time as ingredient costs change, no manual recalculation.
Set one target percentage, and the sheet flags anything running over it.
What food cost percentage should I target?
Commonly 28-35% depending on concept. Set your own target and the sheet flags anything over it.
How often should I update ingredient costs?
Whenever supplier pricing changes, not just annually. Food cost creep happens gradually.
Does this account for labor cost too?
No, this tracks food and ingredient cost percentage specifically, not total prime cost.
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Restaurant Cost of Goods Tracker (Free Preview) — download a condensed version free, no purchase required, to see if it's a fit before you buy.
Restaurant Cost of Goods Tracker is $16.99 USD, one-time payment, instant delivery, no subscription. Covered by our 30-day money-back guarantee. See our refund policy and terms.
