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See the tool in action — interface, inputs, and the kind of output you get.
See if your food cost % is safe or in the danger zone
Enter your total food purchase and sales for the period, and instantly see whether your food cost % is healthy, warning, or in the danger zone — with a specific action plan to bring it down.
Most restaurant owners can quote their rent, salary bill, and electricity cost. But ask them their food cost percentage and you get a guess — "around 30%, I think". Food cost is the single biggest controllable expense in a restaurant. If it has silently drifted from 30% to 44%, you are losing thousands every week — and you will not know until the P&L lands at month end.
Food cost percentage is the fastest health check on a restaurant. A healthy kitchen runs at 28-35%. Above 38% you are in the warning zone. Above 42% you are in the danger zone — the business is losing money on every plate before rent and salary even enter the picture. Calculating it for the current period takes 60 seconds. Acting on the result is what separates restaurants that turn around from restaurants that close.
Simple input: just total food purchase and total food sales
Optional advanced mode: opening stock + closing stock + waste %
Calculates food cost on actual consumption, not just purchases
Color-coded result: safe / warning / danger zone
Consultant's Read — plain English explanation of what is happening
Ideal Purchase target based on your current sales
Required Sales target based on your current purchase
Specific Actions to Take Now list — what to fix this week
Final Verdict summary with a 7-day action deadline
Enter your total food purchase for the period (₹)
Enter your total food sales for the period (₹)
Optionally enable advanced mode to add opening stock, closing stock, and waste %
Click "Analyse My Kitchen"
Read the zone (safe / warning / danger) and the consultant's diagnosis
Follow the specific actions list to bring food cost back in band
See the tool in action — interface, inputs, and the kind of output you get.
For a typical Indian casual dining restaurant, 28-35% is the safe zone. 36-42% is the warning zone — fixable but needs attention. Above 42% is the danger zone — the business is structurally losing money on food and needs immediate action.
Weekly health check on your kitchen — Monday morning routine
Monthly P&L review with your accountant
Investigating a sudden drop in profit
Spotting supplier cost creep before it hits your bottom line
Setting next quarter's cost reduction target
Run Food Cost Analyzer on your real menu data. Upgrade to Pro for advanced features.