Your bistro's food cost determines whether your dishes are profitable. Many bistro owners estimate this, which causes them to lose money unknowingly. Learn which food cost percentages are standard and how to calculate them.
You're running a popular bistro with decent foot traffic, but somehow the numbers don't add up at month's end. The likely culprit? Most bistro owners wing their food costs instead of tracking them properly. This casual approach slowly bleeds money from your operation.
Standard food cost for bistros
For bistros, normal food costs run between 25% and 32% of your selling price excluding VAT. That means for every euro you bring in, roughly 25 to 32 cents goes toward ingredients.
💡 Example:
You sell a steak frites for €24.50 incl. 9% VAT:
- Selling price excl. VAT: €24.50 / 1.09 = €22.48
- Ingredient costs: €6.75
- Food cost: (€6.75 / €22.48) × 100 = 30%
This hits the sweet spot for bistro operations.
Why bistros can run leaner food costs
Bistros typically maintain lower food costs than upscale restaurants because:
- Straightforward dishes with fewer components
- Bigger portions that cost less per gram
- Smarter buying through common ingredients
- Less spoilage thanks to quick table turns
⚠️ Note:
Always work with prices excluding VAT. Your menu shows prices with 9% VAT included. Skip this step and your food costs will look artificially low.
What drives your food cost numbers?
Several factors determine if you'll stay within that normal range:
Dish categories
- Meat and fish: typically 28-35% food cost
- Pasta and risotto: usually 20-28% food cost
- Salads: range from 25-40% based on toppings
- Soups: generally 15-25% food cost
💡 Real bistro breakdown:
Typical food costs by dish:
- Burger combo: 26% food cost
- Fresh catch special: 32% food cost
- Pasta carbonara: 24% food cost
- Caesar salad: 28% food cost
Menu average: 28% food cost
Buying strategy
How you purchase ingredients makes or breaks your food cost:
- Seasonal items cost less during peak season
- Local suppliers often beat wholesale prices
- Bulk purchases typically reduce per-unit costs
- Whole ingredients vs. pre-cut saves significant money
This is a pattern we see repeatedly in restaurant financials - places with intentional purchasing strategies consistently beat those that order on impulse.
Red flags for food costs
For bistros, your numbers tell this story:
- Below 25%: Excellent control, but make sure you're not overpricing
- 25-32%: Right in the target zone
- 32-35%: Getting steep but manageable
- Above 35%: Problem territory - you're likely losing money
💡 Problem scenario:
Steak priced at €28.00 incl. VAT (€25.69 excl.):
- Ingredient costs: €10.50
- Food cost: (€10.50 / €25.69) × 100 = 40.9%
Way too high. Raise the price to €32.00 or cut costs to €8.00.
Fixing high food costs
If your percentages are running hot, you've got several moves:
Price adjustments
- Bump prices on your worst performers
- Push dishes with better margins harder
- Test smaller portions at lower price points
Smarter purchasing
- Shop multiple suppliers for better deals
- Time your orders with seasonal availability
- Bundle orders for volume discounts
Recipe tweaks
- Swap pricey ingredients for budget-friendly alternatives
- Right-size your portions
- Cut waste through smarter prep planning
How do you calculate your bistro's food cost?
Gather all ingredient costs
Note the price of each ingredient that goes into the dish. Also include garnishes, sauces, oil and butter. Don't forget anything that goes on the plate.
Calculate the selling price excluding VAT
Divide your menu price by 1.09 to get the price excluding 9% VAT. For example: €24.50 / 1.09 = €22.48 excluding VAT.
Apply the food cost formula
Divide the ingredient costs by the selling price excluding VAT and multiply by 100. Formula: (Ingredient costs / Selling price excl. VAT) × 100 = Food cost %.
✨ Pro tip
Track food costs on your 8 biggest volume dishes every 5 weeks. These menu workhorses represent about 70% of your ingredient spending, so keeping them between 25-32% protects your margins.
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In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Is 30% food cost good for a bistro?
Yes, 30% sits comfortably within the normal 25-32% range for bistros. It's solid performance that won't hurt your bottom line.
Should I include VAT in my food cost calculation?
Never include VAT in your calculations. Your menu prices show VAT included, so divide by 1.09 first to get the real base price for accurate percentages.
What if my food cost hits 35% or higher?
You're bleeding money at that point. Either raise your selling price, cut ingredient costs, or drop the dish completely. No middle ground here.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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