What's your food-cost percentage?
Drag the sliders to see the food-cost percentage and gross margin of any dish in PKR — and whether your pricing is protecting your margin.
Food-cost percentage is your ingredient cost divided by the menu price. Most restaurants aim to keep it under 30–35% — Bhookly's recipe costing tracks it for every dish in PKR.
Things people usually ask us.
Still have questions? Reach out — we reply on the same day.
hey@bhookly.comWhat is a good food-cost percentage for a restaurant?
Most restaurants aim to keep food cost under 30–35% of the menu price. Quick-service and high-volume concepts often run lower; ingredient-heavy fine dining can run higher. The right target depends on your concept and rent.
How do you calculate food-cost percentage?
Divide the ingredient (raw material) cost of a dish by its menu price, then multiply by 100. A Rs 300 ingredient cost on a Rs 950 dish is a 31.6% food cost.
How does Bhookly help control food cost?
Bhookly ties recipes to inventory, so stock deducts automatically on every sale and you see the real food cost of each dish in PKR — no spreadsheets, no guesswork.
See real food cost on every dish with Bhookly.
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