Food Cost Percentage (FCP)

Cost of goods sold for food/beverage as % of food/beverage revenue

Operations Finance HospitalityPercentageDaily

FORMULA

FCP = (Cost of Food & Beverage / F&B Revenue) × 100

Alternate Calculations

by ShiftShift-specific COGS / Shift revenue

What is Food Cost Percentage?

FCP measures food service profitability. Benchmark 25-35% for restaurants (higher % = lower profit margin). Key metric for restaurant margin management and supplier negotiation.

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Sample Data

day	cost	revenue	pct
Mon	3,200	10,000	32
Tue	3,400	11,000	30.9
Wed	3,100	10,500	29.5
Thu	3,600	12,000	30

Required Data Columns

food_costfb_revenuepercentage