Plate Cost

The total ingredient cost for preparing one serving of a menu item, including every component from proteins to garnishes.

Recipe Costing — The process of calculating per-portion costs by pricing out every ingredient and portion size in a dish preparation recipe.
Food Cost Percentage — The ratio of food costs to food sales, expressed as a percentage. Most independent operators target 28-35% for profitability.
Portion Control — Standardizing serving sizes to ensure consistent food costs, customer satisfaction, and plate presentation across all dishes and service staff.