Gross profit per item calculator.

How the calculation works

This calculator shows ingredient contribution. It is sometimes described as gross profit per item, but it does not deduct labor, rent, processing fees or other operating costs.

Formula: Menu price − ingredient cost.

Worked example

The starting inputs are illustrative assumptions: Menu price before tax ($): 16; Ingredient cost per serving ($): 5.2. They produce 10.80$. These inputs are editable and are not market prices or industry benchmarks.

Use the result

Compare dollars as well as percentages. A more expensive plate can leave more contribution even when its food-cost percentage is higher.

Keep the period, unit and currency consistent across the inputs. A calculator cannot identify a missing cost from the figures you provide. Retain an invoice or stock-count record for the inputs, and use the result as a check on your operating decision.