Restaurant Food Cost & Variance Calculator
Calculate what food usage cost during a complete period, then compare it with theoretical cost if you have reliable recipe and sales data.
How to use this worksheet
- Use food sales and food inventory from the same reporting period. Keep beverage costs separate.
- Enter net purchases after credits. Adjust consistently for transfers and non-sales usage in your reporting.
- Theoretical cost is optional. It should reflect recipes and actual sales mix for this period, not a generic target.
Free to use. No registration. Inputs stay in your browser unless you choose to include your results with a demo request. Device saving is optional; avoid saving sensitive information on a shared device.