Food truck / Menu costing
Know what every serving must earn.
Convert package prices, recipe quantities, yield, labor, and overhead into a transparent menu-price target.
Beyond the menu price
Make prep as repeatable as the recipe cost.
Turn recipes and service routines into shift-opening, prep, temperature-log, cleaning, and closing checklists.
Worked example
A batch cost that survives the rush.
A 20-serving taco batch uses portions from packages bought by the pound, count, and gallon. The calculator converts only compatible units, applies each ingredient's waste factor, and divides adjusted batch cost by the sellable yield.
Packaging, batch labor, and allocated overhead build the fully loaded serving cost. The menu recommendation is the higher of the food-cost target price and the optional loaded-margin target price.
Method and boundaries
Recipe math—not regulatory advice.
Mass converts only to mass, volume only to volume, and count only to count. Ingredient density, purchase rebates, changing market prices, batch loss, staff meals, comps, card fees, delivery commissions, and menu psychology may require additional adjustments.
This pricing tool does not evaluate food safety, allergens, nutrition or menu labeling, permits, or tax obligations. Operators should use the FDA Food Code resources and the requirements adopted by their state and local authorities for compliance decisions.
Formula version 0.1 · Operator workflow review required before public launch
Common questions.
The result separates ingredients, labor, packaging, overhead, targets, and tax so assumptions are easy to audit.
How do I calculate food cost per serving?
Find the cost of the quantity used from each purchased package, adjust for trim or waste, add the ingredient costs for the batch, and divide by the sellable batch yield. Packaging, labor, and overhead are then added separately for a fully loaded serving cost.
Can package and recipe units be different?
Yes, when the units describe the same dimension. Pounds can convert to ounces and gallons to cups. The calculator intentionally blocks mass-to-volume conversions because they require an ingredient-specific density rather than a universal conversion.
How does the waste percentage work?
Waste increases the purchased ingredient required to produce the usable recipe quantity. Ten percent waste divides the used cost by 0.90. Do not enter the same loss again by reducing both recipe yield and the ingredient's usable quantity unless both losses actually occur.
What is the difference between food-cost and margin pricing?
Food-cost pricing divides ingredient cost per serving by the target food-cost percentage. Loaded-margin pricing divides the fully loaded cost by one minus the target margin. When both targets are enabled, the higher result becomes the suggested price.
Does the calculator decide whether sales tax applies?
No. It can display tax added to or included in the suggested price, but the operator must determine the correct rate and taxability for the jurisdiction, item, and selling context.