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Business
From the menu price to net revenue, the recipe cost and the covers a night needs.
The menu price includes . What the business keeps is less, and the cost of each portion decides whether the night pays for itself.
Write the recipe with quantities and unit costs. The tool shows gross margin, cost percentage and the break-even covers.
is removed from the price, the recipe lines are added up, and any other per-portion cost is included. The difference is the gross margin.
Break-even is the fixed cost of the service divided by the margin per plate. The cost percentage is compared with the usual 28–35% range, which is a trade benchmark, not a law.
Not always. The reduced rate depends on the item and the place, and islands have special rates. Confirm with your accountant.
It is a common ingredient-cost range in food service, not a legal rule. It differs by venue type and average price.
Only the fixed cost you allocate to this dish for one service. The tool does not spread general overheads for you.
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Your result updates as you type.
€9.02
Ingredient cost: 15.07% · Below the usual range
Net revenue without VAT
€10.62
Portion cost
€1.60
Ingredient cost
15.07%
Gross margin per plate
€9.02
For current market prices, see the wholesale prices tool.
28–35% is a trade rule of thumb, not a law. It depends on the venue type and average price.