Chef how-to

How to Cost Out a Menu Item

Knowing plate cost keeps menus profitable.

Updated By the Career Education Institute Curriculum Team
Quick answer

Knowing plate cost keeps menus profitable. In short: list; find; calculate, then complete the remaining steps below.

Step by step

  1. List every ingredient and its portion size.

  2. Find the current price per unit for each ingredient.

  3. Calculate the cost of each portion, including trim and yield loss.

  4. Add the costs to get the plate cost.

  5. Divide plate cost by the target food cost percentage to set a menu price.

  6. Review costs whenever supplier prices change.

Safety reminders for chefs

  • Use knife safety and keep blades sharp
  • Prevent burns with dry towels and clear communication
  • Keep floors clean and dry to prevent slips
  • Follow food safety temperatures and allergen procedures

Mise en place · Brigade system · Expediting · Plate cost · Food cost percentage · FIFO: see the full chef glossary.

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