How to cost a dish step by step
Costing a dish isn't magic: it's a 5-step process. Build the standard recipe, get the cost per portion using usable weight after waste, divide by price for the food cost, and set the price that protects your margin.
Costing a dish is repeating the same simple process on every menu item. Once you systematize it, it stops being a monthly pain.
| Costing by eye | Costing with method | |
|---|---|---|
| Recipe | ✕No sheet | ✓Tech sheet per portion |
| Waste | ✕Ignored | ✓Built into cost |
| Price | ✕Intuition | ✓From food cost ≤ 32% |
Costing by eyeNo method
- You weigh 'roughly'
- You ignore waste
- Price comes from intuition
Costing with methodMasterestaurant
- Standard recipe per dish
- Usable weight + waste factor
- Price from target food cost
The numbers that matter
“By optimizing the menu using costs we grew sales over 46% in a short time.”
How to apply it in your restaurant
Exact ingredients and grams of the dish.
Cost on usable weight, not gross.
Portion cost ÷ selling price.
Adjust to hit or beat your target (~32%).
And with AI?
Project your food cost, spot margin leaks and simulate pricing scenarios in minutes. Diego F. Parra is an expert in AI applied to restaurants.
Free tools to apply this now
Masterestaurant tools & method
Diego F. Parra — International consultant, expert in creating and scaling restaurants and in AI applied to restaurants, foodtech and HORECA. Methodology applied in 8.400+ restaurants across 43 countries · Expert in Artificial Intelligence applied to restaurants, hospitality and food businesses · 20+ years in restaurants, catering, large events and business growth · Author of the book «From Slave to Owner» (Amazon) · International keynote speaker for the HORECA sector.
FAQ
What do I need to cost a dish?
What is the waste factor?
What is a good food cost?
Related content
Cost it right from the first dish
Do it with the Masterestaurant method and protect your margin.