Food cost percentage
Food cost percentage is the cost of ingredients consumed divided by the food revenue earned from them, expressed as a percentage.
Formula: Food cost % = (Opening stock + Purchases − Closing stock) ÷ Food sales × 100. Most Indian full-service restaurants target roughly 28–35%, varying by cuisine and format.
Recipe-level costing in a POS turns this from a monthly surprise into a daily control: theoretical consumption versus actual stock movement exposes wastage, over-portioning and pilferage.
Track this without a spreadsheet
OrdrPro Loyalty identifies customers at billing, so metrics like this update on their own — with or without our POS.