BossOps guide
How to calculate food cost percentage
By BossOps · 26 May 2026
Track supplier invoices, recipe quantities and selling prices so every dish has a target GP and a live cost check.
Start with the real invoice price
Use the latest supplier invoice as the source of truth. The useful number is not only the case price; it is the unit cost after pack size, quantity and yield are understood.
Calculate the recipe cost
Multiply each ingredient quantity by its latest unit cost, then add the ingredient lines together. That gives the cost to make the batch or portion.
Compare cost to selling price
Food cost percentage is recipe cost divided by net selling price. BossOps keeps this visible so menu prices can react before margin is lost.
Put this into a live workflow.
BossOps turns invoices, recipes, rota and exports into a manager review workflow instead of another spreadsheet job.