Dish ingredients
The price is what the whole product costs you: €/kg by weight, €/L for liquids or €/unit. The calculator scales it by the amount you use (e.g. 100 g of mozzarella at €8/kg = €0.80).
If you cook in batches (sauce, dough, stew), enter how many portions it yields and we split the cost.
Your selling price
Result
—
Typical target in hospitality: below 30-35%.
How much should you charge?
Minimum price to hit your target food cost with this ingredient cost.
Free template
Want to do your whole menu? Download the food cost template
Excel / Google Sheets with one tab per dish (waste, batch portions, minimum price) and a menu summary with food cost weighted by sales. Leave your email and we’ll send it to you too.
By submitting you agree we may contact you about Biga.
What if you didn’t have to do it by hand?
You calculate it once. Biga does it every day.
- Scan delivery notes with AI and update costs automatically when a supplier raises prices.
- Get alerted when a dish drops below margin because an ingredient got more expensive.
- Food costing for your whole menu, not dish by dish in a spreadsheet.
Everything included —POS, stock, food costing, AI, bookings and website— for €99/mo, no surprises.
No commitment · we’ll show you how it looks with your own menu.
Frequently asked questions
What is a food cost (escandallo)?
It’s the breakdown of the ingredient cost of a dish. It tells you how much it costs to make and, compared with the selling price, how much you earn (the food cost %). See how Biga keeps it updated automatically.
What food cost is good in a restaurant?
It depends on the type of business, but as a reference you want the ingredient cost to stay below 30-35% of the selling price excluding VAT. Above that, the dish eats into your margin.
How is an ingredient cost calculated?
Multiply the amount you use by the product price. If a dish uses 100 g of mozzarella at €8/kg, that’s €0.80. The calculator does it for you when you enter grams and price per kilo.
Does food cost include labour or rent?
No. Food costing only covers ingredient cost. Labour, rent and utilities are separate costs; that’s why the food cost target is low (30-35%): the rest of the price has to cover those costs and your profit.
How often should I update my food costs?
Every time a supplier changes a price. Doing it by hand, dish by dish, isn’t realistic; with Biga costs update automatically when you scan the delivery note, and it alerts you if a dish drops below margin.