Calcolo food cost, costi di produzione e margini con Novicrea. Offerta valida fino al 31/05/2024.

The calculation of the food cost

How is the food cost of a dish calculated with Novicrea?

Calculating the food cost percentage is one of the basic operations that can be performed with Novicrea.

Thanks to this formula you can avoid errors such as too high costs of the ingredients, an inadequate price of the dish, an excessive waste of raw materials by the kitchen workers

The formula used to calculate the food cost is cost of the dish / sale price x 100. On this page you will find out how to quickly obtain this value from all your dishes.

Step 1 – Determine the selling price

The first step we will take to determine the food cost of our Dish is: create a Dish/Product.

Click on Dishes/Products in the Novicrea main menu and then open the form for creating a new Dish.

Set all the required data and you’re done.

Step 2 – Calculate the cost of the Dish

Novicrea allows you to make very detailed calculations on the cost of a dish but to calculate the percentage of food cost it will be sufficient to enter the costs for ingredients and personnel.

To proceed, open the Dish you just created and in Configuration add the Ingredients you use and the time your Staff takes to produce it.

Now you have also obtained the second variable which determines the food cost percentage.

Passo 3 – Get the result

Once steps 1 and 2 have been completed, Novicrea will show you the food cost percentage value of the dish in question in the calculation summary form.

In addition to this you will be able to discover: incidence of personnel costs, equipment, structures, recurring business expenses and many other expense items that affect your profit margin.


Novicrea calculates the REAL production cost and the REAL profit margin of the Dishes and Products you serve in your Restaurant.

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