How to calculate the real cost of a dish in your restaurant
Many restaurants sell well but still struggle financially. In most cases, the problem lies in not knowing the real cost of each dish.

Knowing exactly how much it costs to produce a dish is essential to set correct prices, reduce waste, and ensure profit.

In this article, we explain in a simple way how to calculate the real cost of a dish in your restaurant.

What is the real cost of a dish?
The real cost of a dish includes all the expenses required to prepare it, not just the ingredients.
- Ingredients
- Oil, gas, and energy
- Losses and waste
- Labor (estimated)
I
gnoring these factors can lead to incorrectly calculated prices.

Step 1: list all ingredients used

Start by writing down all the ingredients and the respective quantities used per serving.

Example:
- Rice: 150 g
- Protein (meat/fish): 120 g
- Vegetables and seasonings
- Oil

Always use real quantities, not estimates.

Step 2: calculate the cost per unit

After listing the ingredients, calculate the cost per gram or unit.

Example:
- 1 kg of rice = X escudos
- Cost per gram = X / 1000

Repeat this calculation for each ingredient and add everything up at the end.

Step 3: add indirect costs

In addition to ingredients, add a percentage for:
- Gas and electricity
- Inevitable losses
- Operational costs

???? A common practice is to add 10% to 20% to the ingredient cost.

Step 4: set the selling price with margin

After knowing the total cost of the dish, apply the desired margin.

Simple example:
- Cost of the dish: 300$
- Desired margin: 60%
- Suggested selling price: 480$ – 500$

The goal is to ensure profit without driving customers away.

Common mistakes when calculating the cost of a dish

❌ Not including oil and seasonings
❌ Ignoring waste
❌ Using outdated ingredient prices
❌ Not updating costs regularly

Avoiding these mistakes immediately improves profitability.

How a good supplier helps control costs
Working with a reliable supplier allows for:

- More consistent prices
- Purchase planning
- Less variation in dish costs

Distribuidora do Arquipélago supports food businesses with regular supply and products tailored to the needs of the restaurant industry.

Need help calculating costs and choosing the right products for your restaurant?
Get in touch with Distribuidora do Arquipélago and receive personalized support.