Price every dish for profit
Food cost is the share of a dish’s menu price that goes on its ingredients. Most restaurants aim for 28–35%; above that, busy nights can still lose money. With supplier prices moving in dollars and lira, knowing the real cost of each plate is what keeps a menu profitable in Lebanon.
Enter each ingredient with what you paid and how much of it the recipe uses — grams, kilos, millilitres, litres or pieces. Add a waste allowance and packaging for delivery, set your target percentage, and the calculator shows the cost per plate, the price to charge and your profit, in USD and LBP.
Ways to bring food cost down
- Weigh portions for a week — over-portioning is the most common hidden cost.
- Re-cost your top 10 dishes whenever a supplier changes prices.
- Push high-margin items on the menu and in delivery apps with photos.
- Sell direct: online ordering on Restbits has zero commission per order.