The example is already loaded. Change the numbers to match your own dish and watch the bleed, food cost, and required menu move update instantly.
Live example
Dish
Chicken breast
8 oz portion
Lost per week
$129.75
300 dishes / week
Recommended price
$19.00
30.0% target food cost
Scenario builder
Start from the loaded example, then plug in your own invoice jump, portion, and menu price.
If you do nothing
At a menu price of $17.50, food cost shifts from 30.1% to 32.6%.
Lost per week
$129.75
Lost per month
$561.82
Lost per year
$6,747.00
Visual comparison
Ingredient cost per dish
Menu price
Old plate cost
$5.27
Includes $4.15 in non-ingredient cost
New plate cost
$5.70
Higher after the supplier move
Extra cost per dish
$0.43
Pure margin loss if nothing changes
Menu lift needed
$1.50
Suggested target price: $19.00
What to do next
That gets the dish back to a 30.0% target food cost. If you do not want to move price that far, the difference has to come from portion, vendor, or mix changes.
Restaurants usually feel supplier increases before they can quantify them. This layout makes the pain, the comparison, and the action step obvious in one glance.