Food cost percentage is the cost of the food and packaging on one plate divided by its menu price, times 100. In ProfitDrawer's food truck guide, a plate of two brisket tacos and a side costs $4.15 in ingredients plus $0.35 of packaging, $4.50 in total; at a $14.00 price that is 32.1%. To set a price, divide plate cost by your target: $4.50 / 0.32 = $14.06. These are example numbers.
Step by step (guide's example):
- Cost every ingredient by portion: tortillas $0.40, brisket $2.60, toppings and salsa $0.55, side $0.60 = $4.15.
- Add packaging, napkins and utensils: $0.35.
- Plate cost: $4.15 + $0.35 = $4.50.
- Food cost % = plate cost / menu price x 100. At $14.00: $4.50 / $14 = 32.1%.
- Price from a target: plate cost / target %. At a 32% target: $4.50 / 0.32 = $14.06, rounded to a clean $14.00.
Check the whole day too: 100 plates at $14 is $1,400 in sales, and $450 of food and packaging leaves $950 for fuel, propane, commissary, permits, insurance, card fees, labor, loan payments and your pay.
Keep it accurate:
- Recost plates when supplier prices change.
- Count waste and staff meals, or your real percentage will be higher than the menu math.
- Share ingredients across items to cut waste.
The 32% target is the guide's example, not a rule; your target depends on your other costs. The free price per job calculator can test plate costs and daily numbers.
Source: How to Start a Food Truck Business (ProfitDrawer guide) · Updated
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General information, not tax, legal or financial advice. Check the rules for your state and your situation.