[{"data":1,"prerenderedAt":78},["ShallowReactive",2],{"blog-en-\u002Fblog\u002Fcomo-calcular-food-cost":3},{"id":4,"title":5,"author":6,"body":7,"category":21,"date":68,"description":69,"extension":70,"image":71,"meta":72,"navigation":73,"path":74,"seo":75,"stem":76,"__hash__":77},"blog_en\u002Fblog\u002Fcomo-calcular-food-cost.md","How to calculate your restaurant's food cost (no spreadsheets)","Teremu Team",{"type":8,"value":9,"toc":61},"minimark",[10,15,23,28,31,37,44,48,51,55,58],[11,12,14],"h1",{"id":13},"how-to-calculate-your-restaurants-food-cost","How to calculate your restaurant's food cost",[16,17,18,22],"p",{},[19,20,21],"em",{},"Food cost"," is the percentage of your revenue that goes toward buying the food you sell. It's the metric that most quickly determines whether a restaurant makes or loses money — and the one most neglected when there's no time for spreadsheets.",[24,25,27],"h2",{"id":26},"the-basic-formula","The basic formula",[16,29,30],{},"Food cost percentage is calculated as:",[16,32,33],{},[34,35,36],"strong",{},"Food cost % = (Cost of food sold \u002F Food sales) x 100",[16,38,39,40,43],{},"If in a given week you spent $6,000 on ingredients that turned into $20,000 in sales, your food cost is 30%. The healthy range for most restaurants sits between ",[34,41,42],{},"28% and 35%","; above that, margin erodes fast.",[24,45,47],{"id":46},"the-problem-with-manual-calculation","The problem with manual calculation",[16,49,50],{},"Doing it by hand requires logging every invoice, every price, and every waste event. In practice, almost no one does this weekly — and when salmon jumps 8% without warning, you find out a month late.",[24,52,54],{"id":53},"how-teremu-solves-it","How Teremu solves it",[16,56,57],{},"Teremu builds your food cost from what already exists: you scan the supplier invoice, AI extracts the line items, and prices automatically roll into the cost of each dish. There's no daily logging: the number stays alive on its own, and you only correct what matters.",[16,59,60],{},"The result is an always-current food cost, with alerts when a supplier raises prices or a dish drops below its target margin.",{"title":62,"searchDepth":63,"depth":63,"links":64},"",2,[65,66,67],{"id":26,"depth":63,"text":27},{"id":46,"depth":63,"text":47},{"id":53,"depth":63,"text":54},"2026-07-15","A practical guide to calculating food cost percentage, understanding the healthy 28–35% range, and spotting the dishes that are eating your margin.","md",null,{},true,"\u002Fblog\u002Fcomo-calcular-food-cost",{"title":5,"description":69},"blog\u002Fcomo-calcular-food-cost","w82m8lhNavJBnoLtwXJkHhNsTkYRR7DV6jugduf0mF8",1785249690347]