Cost Per Plate Calculator
Calculate your all-in cost per plate and recommended selling price with desired profit margin for catered events or restaurant operations.
Results
What is it?
The Cost Per Plate Calculator computes the full all-in cost per guest — including food, labor, venue, and other expenses — then calculates a recommended selling price based on your target profit margin.
How to use
Enter each cost category, guest count, and your desired profit margin. The selling price uses the formula: Price = Cost / (1 - Margin%). A 30% margin means costs are 70% of revenue.
Example scenario
Total costs of $1,100 for 50 guests = $22 cost per plate. With a 30% target margin: $22 / 0.70 = $31.43 per person. Total revenue = $1,571.43, profit = $471.43.
Pro tip
Food cost alone should typically be 28-35% of your total selling price for a restaurant. Be careful about the difference between margin (profit / revenue) and markup (profit / cost) — they are not the same. A 30% margin requires a 42.9% markup on cost.