All examples
Bakery
Chocolate Croissant, costed end to end.
Every ingredient, the packaging, and what actually happens to the margin on dine-in, takeaway, and delivery.
Bakery
Chocolate Croissant
Target food cost 30.0%
Sells at
$4.50
Cost
$1.04
Food cost
23.1%
Profit
$3.46
Delivery profit
$2.74
| Ingredient | Qty | Cost |
|---|---|---|
| Croissant dough (prep) | 85 g | $0.55 |
| Dark chocolate baton | 20 g | $0.45 |
| Egg wash | 5 g | $0.04 |
| Bakery bag | 1 piece | $0.05 |
| Ingredients subtotal | $1.04 | |
| With packaging | $1.09 |
Cost / portion
$1.04
Gross profit
$3.46
Food cost %
23.1%
Gross margin %
76.9%
Within your 30.0% target food cost.
Channel check
Profit changes once packaging and delivery partner fees are included.
| Channel | Price | Pack + fees | Profit |
|---|---|---|---|
| Dine-in | $4.50 | $0.00 | $3.46 |
| Takeaway | $4.50 | $0.05 | $3.41 |
| Delivery | $5.50 | $1.72 | $2.74 |
Cost your own version.
Add your ingredients, your selling price, and Dishboard shows the same numbers for your menu.
Cost your first dish