Cost per serving
By Marji · Sources and editorial policy
Also called: cost per portion · portion cost
Cost per serving is the total cost of a batch divided by the number of servings it actually yields — after reduction, trim and the portion left in the bottom of the pot. Dividing by the theoretical yield instead of the real one understates every portion.
Formula
Cost per serving = Total batch cost ÷ Actual servings yielded
Worked example · Tomato bisque, 5-gallon batch
- Tomatoes, 24 lb
- $31.20
- Cream, 1.5 gal
- $18.75
- Stock, aromatics, butter
- $9.40
- Total batch cost
- $59.35
- Theoretical yield, 5 gal at 8 oz
- 80 servings
- Actual yield after reduction and pot loss
- 68 servings
- Cost per 8 oz serving
- $0.87
Costed against the theoretical 80 servings it looks like $0.74 — a 15% understatement on every bowl. Measure the real yield once, then trust it.
Run the numbers
Recipe cost calculator
The guide that works it through
Recipe Costing, Step by Step: Purchase Unit to Served Portion
Cost a recipe from supplier pack to served portion, with source dates, measured yields, a worked plate and explicit handling of missing ingredient costs.
Related terms
Batch recipe
A recipe produced in bulk and portioned at service — soups, sauces, braises, doughs.
Sub-recipe
A recipe used as an ingredient in other recipes — stock, sauce, dough, compound butter.
Plate cost
The total ingredient cost of one served portion, garnish and sides included.
Recipe yield
How many finished portions a recipe actually produces, measured rather than assumed.
Q factor
A per-plate allowance for the small unbilled items — oil, butter, salt, bread service — that never make it onto a recipe card.