1. Enter your supplier costs
For each ingredient, enter the pack price and size, then how much the whole batch uses. Match weight with weight, volume with volume, or each with each. Use your invoices rather than the example prices.
Free business tools by VicDisplays ↗
Food Cost Calculator Australia
Know your cost. Find your price. Make every serve count.
AUD $ · Metric · Free to use
Try an example
Example recipe loaded. All costs and targets are illustrative—replace them with your own supplier prices.
01 Your recipe & selling price
Australian dollars
Enter costs after any GST credits you can claim. If you cannot claim GST credits, include that GST in your costs. Choose the correct GST treatment for your product. GST help ↓
02 Ingredients in the whole batch
Use the quantity needed for the whole batch. Usable yield accounts for trimming or preparation loss.
03 Packaging, labour & selling feesPer serve · optional +
Enter the effective fee as a percentage of sales excluding GST, after any fee GST credits. Platform contracts may use a different basis: convert your actual fee before entering it. Labour estimate = minutes per serve × loaded hourly cost ÷ 60. The fixed fee is per serve, not per order.
04 Targets, weekly volume & price risesExplore “what if” +
The scenario changes ingredient prices only. Your targets are planning assumptions, not industry benchmarks. Fixed overhead should exclude costs already counted per serve.
No login or subscription. Calculations run in your browser. Recipe files stay on your device; importing a file does not upload it to VicDisplays.
AUD · Metric units · 10% / GST-free options · No data sent to a costing API
Food / serve —Contribution —Results ↑
01
Cost the actual serve
Convert kilograms to grams and litres to millilitres. Include the usable yield and the whole recipe batch.
02
Test a price before changing it
See food cost and contribution separately. Compare price points and check the effect of supplier increases.
03
Take the numbers with you
Download a CSV cost sheet, save an editable recipe file or print a clear summary for your team.
How to calculate food cost for a menu item
2. Set the usable yield
If a 5 kg purchase gives you 4 kg after trimming, usable yield is 80%. Enter the quantity used as the usable amount. Set yield to 100% when there is no loss, or when your pack cost already reflects the usable ingredient.
3. Divide by actual portions
A recipe costing $48 and making 12 equal serves has a food cost of $4 per serve. Packaging, direct labour and selling fees sit alongside food cost, so you can see how much each sale contributes.
4. Test your customer price
Food cost percentage = food cost per serve ÷ selling price excluding GST × 100. A $4 food cost against $12 in GST-exclusive sales is 33.3%. Check the contribution too: a food-only target does not account for your other costs.
Australian GST: choose the right setting
The calculator can remove 10% GST from a GST-inclusive customer price, or use no sales GST for a GST-free sale or a business that is not registered. Basic foods can be GST-free, while prepared food may be taxable. The tool does not classify your product or calculate your BAS.
Enter purchase costs after any GST credits you can claim; otherwise use your actual cost including non-recoverable GST. Check the ATO guidance for your circumstances: GST calculations and credits ↗ · GST-free food and prepared food ↗.
Food costing questions, answered
Is this food cost calculator free?
Yes. Use the calculator, CSV exports, recipe files and printable summaries without an account or subscription.
Is food cost percentage the same as profit margin?
No. Food cost percentage measures ingredients against sales excluding GST. Contribution also subtracts packaging, labour, selling fees and other variable costs you enter. Neither figure is a complete net profit calculation.
Can I use this for a butcher meat pack?
Yes. Set the batch portions to the number of packs you produce. Enter meat purchase quantities, usable yield and the usable quantity packed. Add packaging and direct labour if relevant. Choose GST treatment based on the actual product.
What food cost target should I use?
Choose a target suited to your product, labour, overheads and market. The example targets are editable planning assumptions, not recommended industry standards. A target price from food cost alone can still leave too little to cover other costs.
Can I cost takeaway delivery fees?
Yes, using the optional selling fee inputs. The percentage field applies to sales excluding GST. If your platform charges on a GST-inclusive amount or includes GST in its fee, convert it to an effective net percentage first. Allocate any fixed order fee across the expected serves in that order.
Does this replace stock control or accounting?
No. It estimates recipe costs from the values you provide. It does not track stock, sales mix, actual waste, tax credits or payroll. Review the results against your invoices and actual sales.
Good pricing deserves a clear menu.
Let VicDisplays help you present your menu and specials across your shop.
Talk about your screens ↗Call 0426 515 405Create a free menu QR code ↗
Enable JavaScript to use the interactive calculator. The food costing guide and GST help remain available below.
