Percy Plate is a web-based food cost calculator for food trucks, caterers, cottage food producers, and small restaurant owners. It lets you enter your ingredients and what you pay for them, build recipes, and instantly see the cost per serving and recommended sell price based on your target food cost percentage.

Yes. Percy Plate has a free plan that lets you create up to 10 ingredients and 5 recipes to calculate food cost. A paid subscription ($14.99/month or $119.99/year) unlocks unlimited ingredients and recipes plus inventory tracking, revenue reporting, menu engineering, Prime Cost, AI invoice scanning, FDA nutrition facts labels, FDA ingredient labels, and label printing.

How does Percy Plate calculate food cost?

You enter each ingredient, the unit you buy it in (lb, oz, gallon, etc.), and what you pay per unit. When you build a recipe, Percy Plate converts the recipe quantities to your purchase units, calculates the cost of each ingredient used, and divides by the number of servings to give you a cost per serving. It also shows the food cost percentage and a suggested sell price.

Can Percy Plate generate nutrition facts labels?

Yes. Percy Plate can look up nutrition data from the USDA FoodData Central database for each ingredient, then automatically calculate the per-serving nutrition for a recipe. It generates an FDA-format Nutrition Facts panel that can be printed directly to thermal labels (Brother, Dymo, Zebra) or Avery sheet labels in sizes 2x4 inch and 3.33x4 inch.

Can Percy Plate generate an ingredient list label?

Yes. Percy Plate generates an FDA-compliant ingredient label that lists ingredients by weight (heaviest first), automatically detects the top 9 FDA allergens, and includes your business name and net weight. Labels can be printed to thermal printers or Avery sheet labels.

What label printers work with Percy Plate?

Percy Plate supports thermal label printers including Brother QL series (DK-1202 2x4 inch labels), Dymo LabelWriter (30334 and similar), and Zebra desktop printers. It also supports Avery 5163 (2x4 inch) and Avery 5164 (3.33x4 inch) sheet labels for standard desktop printers.

Who is Percy Plate designed for?

Percy Plate is designed for small food business owners including food truck operators, cottage food producers, caterers, small restaurant owners, and anyone who sells homemade or prepared food and needs to track ingredient costs, price their menu, and produce product labels.

Does Percy Plate work on mobile?

Yes. Percy Plate is a web application that works on any device with a modern browser, including phones and tablets. You can look up ingredient costs, update recipe quantities, and check your food cost percentage from anywhere.

How do you calculate food cost percentage?

Food cost percentage = (ingredient cost per serving ÷ menu price) × 100. For example, if your ingredients cost $3.50 and you sell the dish for $12.00, your food cost percentage is 29.2%. Most food businesses target 28–35%. To set a price from a target, divide ingredient cost by your target: $3.50 ÷ 0.30 = $11.67 suggested price at 30% food cost.

What is a good food cost percentage for a small food business or bakery?

Most food businesses target a food cost percentage between 28% and 35%. Bakeries and cottage food producers often achieve lower food cost percentages (20–28%) because flour, sugar, and butter are inexpensive relative to retail prices. Full-service restaurants tend to run 30–35%. The right target depends on your labor costs, overhead, and pricing power in your market.

How do I calculate the cost per serving of a recipe?

Add up the ingredient cost for the full batch, then divide by the number of servings. For each ingredient, multiply the quantity used by the cost per unit (converting units as needed). For example: 8 oz flour at $0.89/lb = $0.89 ÷ 16 × 8 = $0.44. Sum all ingredient costs, then divide by servings. Percy Plate does this calculation automatically once you enter your ingredient prices and recipe quantities.

How does yield percentage affect recipe costing?

Yield percentage accounts for trim loss, cooking shrinkage, and waste. If you buy 1 lb of chicken but only 0.75 lb is usable after trimming, your yield is 75%. To get accurate food costs, divide the as-purchased cost by the yield percentage: $4.00/lb ÷ 0.75 = $5.33 per usable pound. Percy Plate lets you set a yield percentage (AP to EP) on any ingredient so your recipe costs reflect what you actually use.

What is the best recipe costing software for a small food business?

The best recipe costing software for a small food business depends on your needs. Percy Plate ($14.99/month) is built specifically for cottage food producers, food trucks, caterers, and small restaurants — it includes recipe costing, menu pricing, FDA ingredient labels, nutrition facts labels, inventory tracking, and revenue reporting. Competitors like meez start at $24/month and scale to $199/month. Square and Toast do not include recipe costing natively.

Is there free recipe costing software for home bakers or cottage food businesses?

Yes. Percy Plate has a free plan that includes recipe food cost calculation and menu pricing suggestions. The free plan lets you create up to 10 ingredients and 5 recipes. For unlimited recipes, FDA labels, nutrition facts, and inventory tracking, the paid plan is $14.99/month or $119.99/year. No credit card is required to start.

How do I price homemade baked goods to make a profit?

Start with your ingredient cost per batch, then divide by the number of units to get ingredient cost per item. Add packaging (boxes, bags, labels) as a per-unit cost. Then set a target food cost percentage — most cottage food bakers aim for 25–35% — and divide your total ingredient cost by that percentage to get a minimum price. For example: $0.85 ingredient cost per cookie ÷ 0.30 = $2.83 minimum price at 30% food cost. Factor in your time and overhead to ensure you are actually profitable, not just covering ingredients.

What are the labeling requirements for cottage food products?

Most states require cottage food labels to include: (1) the product name, (2) your name and home address, (3) a list of ingredients in descending order by weight, (4) a disclosure statement such as 'Made in a home kitchen not inspected by the state or local health department,' and (5) allergen declarations for any of the 9 major FDA allergens present. Some states also require net weight. Requirements vary by state — check your state's cottage food law for specifics. Nutrition Facts panels are generally not required for cottage food operations below a certain revenue threshold.

Do I need a nutrition facts label on my cottage food products?

Most cottage food producers are exempt from FDA Nutrition Facts label requirements under the small business exemption (fewer than 100 full-time employees and fewer than 100,000 units sold annually). However, you must still list ingredients in descending order by weight and declare all major allergens. Some states impose additional requirements. When in doubt, check your state's cottage food law and the FDA's small business labeling exemptions.

What allergens must I disclose on a homemade food label?

FDA requires disclosure of 9 major food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. These must be declared on all food labels, including cottage food products — even if a full Nutrition Facts panel is not required. The standard format is a 'Contains:' statement after the ingredient list, for example: 'Contains: Wheat, Eggs, Milk.' Percy Plate detects all 9 allergens automatically from your ingredient names.

How do I create a nutrition facts label for homemade food?

To create a Nutrition Facts label for homemade food: (1) look up the nutrition data for each ingredient using the USDA FoodData Central database, (2) calculate the per-serving amounts for calories, fat, carbohydrates, protein, sodium, and other nutrients, (3) format the panel according to FDA guidelines with serving size, servings per container, and daily value percentages. Percy Plate automates this — it looks up USDA nutrition data for your ingredients, calculates per-serving totals, and generates a print-ready FDA-format Nutrition Facts label for thermal or sheet labels.

How do I list ingredients in the correct order on a food label?

FDA regulations require ingredients to be listed in descending order by weight — the ingredient present in the greatest amount by weight must appear first. For example, if your muffin contains more flour than sugar, flour must be listed first. Sub-ingredients (like those in a chocolate chip) must be listed in parentheses immediately after the component. Percy Plate sorts ingredients automatically by weight when generating your label.

What information is required on a homemade food product label?

A complete homemade food label generally requires: (1) the name of the food, (2) the net quantity (weight or count), (3) an ingredient list in descending order by weight, (4) allergen declarations for all 9 major FDA allergens, (5) your business name and address, and (6) for cottage food specifically, a state-required disclosure statement such as 'Made in a home kitchen not inspected by the state health department.' Nutrition Facts panels are usually optional for small cottage food producers below certain revenue thresholds.

By Heidi Macomber · June 7, 2026 (updated July 31, 2026)

What’s a Good Food Cost Percentage for My Business?

You’ve figured out your ingredient costs, but is your food cost percentage where it should be? To check, divide your total ingredient cost by your sales price, then multiply by 100. For example, if a dish costs $2 to make and you sell it for $8, your food cost percentage is 25 percent.[1]*

Food cost percentage is important in the food industry, but what counts as 'good' really depends on your business type. A coffee trailer’s sweet spot can look nothing like a food truck’s, and bakeries, juice bars, and caterers each play by their own rules. Bakeries and dessert shops might splurge on specialty ingredients, while juice bars pour their budgets into fresh produce. To price with confidence, start by discovering where your business fits in this mix.

The General Benchmark

Most experts say a healthy food cost percentage falls between 28% and 35%. This range typically covers labor and overhead, leaving room for profit. But think of this as just a jumping-off point. Your perfect percentage can shift dramatically based on your business model. If you’re juggling high rent, seasonal swings, or other hurdles, you may need to tweak your target. Take a close look at all your costs and set a benchmark that truly fits your unique situation.

Business Type	Typical Food Cost %
Coffee / espresso drinks	18-25%
Café (food + drinks)	28-35%
Food truck	28-38%
Full-service restaurant	28-35%
Bakery (retail)	25-35%
Catering	25-40%

Why Coffee Businesses Run Leaner

Coffee and espresso drinks usually have some of the lowest food cost percentages, often between 18% and 25%.[2] This is because the main ingredients like espresso, milk, and syrups are inexpensive compared to the selling price. For example, a $6 oat milk latte might only cost $1.10 to $1.40 to make.[3] These strong margins help coffee businesses thrive, especially for mobile operators who incur additional costs such as trailers, commissary fees, and event permits.

The real challenge arises when you add pastries, sandwiches, or breakfast items but forget to recalculate your overall food cost. Suddenly, that croissant from a local bakery could send your food cost for that item soaring above 40 percent, dragging down your average and squeezing your margins. If your menu mixes high- and low-margin items, keep a close eye on how each one shapes your profits. You can strike a balance by raising prices on pricier items, spotlighting your most profitable picks, or pairing lower-margin foods with high-margin drinks. Regularly reviewing your sales data and food costs helps you make smarter choices and maintain strong margins. Aim to review your food costs at least monthly, or quarterly if that suits you better. Sticking to a routine makes it easier to spot trends early and avoid trouble.

Food Trucks and Restaurants: More Ingredients, More Complexity

Food trucks and restaurants typically see food costs ranging from 28% to 38%. Protein-packed dishes like burgers, meat-filled tacos, or seafood can easily nudge your costs to the top of that range or beyond. The trick is to pinpoint which menu items are driving up your average and decide if they’re popular or priced high enough to justify their spot.

For food trucks, with their smaller menus and slimmer margins, just a few mispriced items can take a real bite out of your profits. By tracking the food cost for each menu item, not just your overall average, you can make sharper, more profitable decisions.

Setting Your Own Target

Instead of chasing the industry average, begin with your own numbers. Figure out what you need to cover--fixed costs, labor, and a fair profit. This will reveal the highest food cost percentage your business can handle and help you set a pricing goal that truly fits you.

If your food cost percentage is running higher than your target, start by reviewing your menu prices to see if they need a boost. Take a hard look at your ingredient costs and think about negotiating with suppliers or scouting out new vendors. When you chat with suppliers, ask about bulk discounts or price matching. Going over your order history together could uncover products to buy in larger quantities for a better deal or reveal seasonal specials. Building a strong relationship with your supplier can open the door to special promotions or better payment terms. You can also tweak portion sizes, cut down on waste, or refresh your menu to spotlight more profitable items and get your numbers back in line.

Know your numbers before you set your prices.*

With Percy Plate, you simply enter your target food cost percentage and get a suggested selling price for any recipe right away. Percy Plate works for simple menus like espresso drinks and for more complex dishes with many ingredients or custom options. It’s designed to help both new and experienced businesses, so you get clear and accurate numbers whether you’re just starting out or improving your menu. Whether you run a coffee trailer or a full-menu food truck, Percy Plate helps you keep track of your costs as ingredient prices change.

Learn more at percyplate.com.

Sources

[1] 5 Restaurant Experts Dish on Menu Pricing Strategy, 2025.

[2] Food cost percentage for cafes: targets, benchmarks, and tips, 2026.

[3] Restaurant Food Cost Percentage 2026: Typical 28-35%, 2026.

Related Guides

How to Calculate Food Cost Percentage: A Complete Guide for Restaurants — How to calculate food cost percentage
Restaurant Food Cost Percentage Benchmarks for 2026 — 2026 benchmarks by concept type
Food Truck Food Cost Percentage Benchmark: What Should Yours Be? — Food truck specific benchmarks
Food Cost vs. Total Cost: What's the Difference? — Food cost vs total cost context

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