SaucebookKnow every plate's cost before the ticket prints
Saucebook is recipe costing for working kitchens: a plate cost calculator, food cost percentage on every dish, and menu pricing you can defend. Start with the free calculator, no signup.
Plate cost and portion cost, without the spreadsheet
Paste a recipe, type what you paid your supplier, and see the portion cost of each plate. Saucy handles the unit conversions (cases to ounces, gallons to fluid ounces) so the math doesn't eat your prep time.
Food cost percentage on every dish
The restaurant food cost formula is simple: plate cost divided by menu price. The hard part is keeping it current. When a supplier price changes, Saucebook shows every dish it touches.
A menu pricing calculator that shows its work
Set a target food cost or a menu price markup and get suggested prices at 30% food cost, 2x and 3x. Our guide on how to price a menu covers rounding and menu engineering.
Worked example: a grilled chicken Caesar at Saucy's Bistro
Saucy's Bistro is the sample restaurant we use for examples. Ana, who runs the kitchen, is adding a grilled chicken Caesar at $13.00. Example prices, yours will vary.
| Ingredient | Amount used | Example price paid | Cost |
|---|---|---|---|
| Chicken breast | 6 oz | $3.20 per lb | $1.20 |
| Romaine | 4 oz | $2.40 per lb | $0.60 |
| Parmesan | 0.5 oz | $8.00 per lb | $0.25 |
| Croutons | 1 oz | $4.00 per lb | $0.25 |
| Caesar dressing | 2 fl oz | $12.80 per gallon (128 fl oz) | $0.20 |
| Lemon wedge | 1 | $0.40 per lemon, 4 wedges | $0.10 |
| Portion cost | $2.60 | ||
The portion cost is $2.60. At $13.00, the food cost is 20%, well under a 30% target, so Ana has room to upgrade the chicken or hold the price through the next increase. A 3x menu price markup would put it at $7.80.
Try it: slide the menu price
Portion cost: $2.60 (the Caesar above). Move the menu price and watch the food cost.
Healthy is 30% and under, Watch it is over 30% to 38%, High is above 38%. Targets vary by kitchen.
Inside the app
Screens use sample data and sample prices.
Price your menu from real plate costs.
Get our free menu pricing cheat sheet, with typical food cost targets for each type of dish.
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Restaurant costing questions
What is a plate cost calculator?
A tool that adds up what the ingredients on one plate cost you. You type the recipe and your prices, and it shows the portion cost, the food cost percentage and suggested menu prices.
How do I calculate restaurant food cost percentage?
Divide the plate cost by the menu price and multiply by 100. A $3.90 plate on a $13.00 menu item is a 30% food cost. See the full guide.
What menu price markup should I use?
A 3x markup on portion cost, about a 33% food cost, is a common starting point. Adjust for labor-heavy dishes and your local market.
Can my staff use it?
Yes. In Saucebook you can invite staff, and choose who sees costs and who can edit recipes and prices.