THE first kpi for restaurants
Food Cost Percentage
The Most Important Number in Your Restaurant
Food cost percentage is the share of each sale that goes to ingredients.
If you sell a dish for $10 and the ingredients cost $3.50, your food cost is 35%.
If the same dish costs $4.50 in ingredients, your food cost jumps to 45%.That 10% swing can erase all your profit.
Why food cost matters
The Hidden Leaks in your Restaurant
Food cost isn’t just about recipes. It’s affected by waste & spoilage, portion control, staff meals & “freebies”, purchasing mistakes or price creep from suppliers. Most owners don’t track these daily, so costs rise silently until the profit disappears.
RestaProfit connects to your POS and monitors food cost in real time. Our AI agent:
RestaProfit connects to your POS and monitors food cost in real time. Our AI agent:
Real Time Data
Flags when food cost drifts above benchmark.
Menu Insights
Shows which menu items are hurting your margins.
Manager in Chat
Helps you achieve your goals and gives all the information you need.
Instead of discovering problems at the end of the month, you know instantly—and can act before profit slips away.
The Bottom Line
Food Cost % is the single most important KPI in your restaurant. Control it, and profit follows. Ignore it, and no amount of sales will save you.
Reserve Your Spot Today
We’re opening RestaProfit to restaurants in limited waves. Join the waitlist now and secure early access to the AI co-pilot built to protect your profit.
No credit card required
Limited availability — spaces are released gradually.