Food truck menu cost calculator
Turn a batch of ingredients into a cost per serving, then account for packaging and payment fees.
What this estimate includes
Ingredient cost per serving is the batch ingredient cost divided by sellable servings. “Left per serving” subtracts ingredients, packaging, other direct costs entered, and entered payment fees from the selling price before sales tax. It is not net profit: labor, truck and commissary costs, fuel, permits, insurance, income taxes, and unentered overhead still need to be covered.
An optional target price uses ingredient cost alone and does not guarantee an overall margin. These are planning estimates, not financial, accounting, tax, food-safety, or legal advice, and not a promise of earnings. Check actual yields, waste, expenses, and applicable requirements.
A USEFUL NEXT STEP
Plan the business around the numbers.
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