Food Cost Calculator (UAE)
Why food cost percentage matters
Food cost percentage is the share of a dish's selling price taken up by its ingredients. Keep it in the 28-35% band and you protect margin; let it drift above 35% and profit quietly erodes. TajerGo automates this with recipe-level costing and supplier invoice OCR.
Common questions
Most UAE F&B operators target a food cost between 28% and 35% of the selling price. Above 35% usually signals pricing, portioning or wastage that needs attention.
Food cost percentage = (total ingredient cost ÷ selling price) × 100. Gross margin is the selling price minus the ingredient cost.
TajerGo deducts ingredients by recipe on every sale and reads supplier invoices by OCR, so food cost and wastage stay visible daily without manual spreadsheets.
See TajerGo on your own numbers
A short walkthrough on your numbers, not a generic pitch - the profit engine, the till and the morning brief working together.