Recipe Cost Calculator

List every ingredient with its quantity and unit cost. Multiply the quantity by the unit cost for each item, then add those totals together. To find the cost per serving, divide that grand total by your recipe yield.

Most food businesses target a food cost percentage between 25% and 35%. However, the ideal number depends on your overhead, labor costs, and service model. This tool helps you test different pricing scenarios to find what works.

Divide the total cost of the ingredients by the number of portions the recipe produces. If a full batch of soup costs $20 to make and yields 10 bowls, your cost per portion is $2.

Yes. Seasonings, oils, frying fat, and garnishes seem minor, but they add up significantly over hundreds of covers. Tracking them ensures your calculations reflect real-world expenses.

Base your calculations on the usable weight (yield) rather than the raw purchase weight. If you buy 1 kg of beef but only 800 g remains after trimming and cooking, calculate your portion costs using the 800 g price.

Recipe cost is the cash amount spent on ingredients for a dish. Food cost percentage is that cost divided by the item’s selling price. For example, a dish that costs $4 to make and sells for $16 has a 25% food cost.

Divide your cost per portion by your target food cost percentage (as a decimal). If a portion costs $5 and your target food cost is 30%, calculate $5 ÷ 0.30 to get a recommended price of $16.67.

Review your costs every three to six months, or immediately when a major supplier updates their price sheet. Regular checks catch inflation before it turns a profitable dish into a loss.

Yes. Input all the ingredients for the full batch, then enter the total number of individual servings the batch yields. The calculator handles the division to give you an accurate cost per plate.

No. The calculator runs entirely in your local browser window. Your recipes and pricing structures are never saved, tracked, or uploaded anywhere, and closing the tab completely resets the form.