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Recipe Cost Calculator

Build a dish cost from your pack prices, served quantities and usable yields. Start empty or choose a labeled café, bakery, pizza or protein sample.

Want to see the arithmetic first? Work through a latte, muffin, pizza or salmon example, then replace the sample inputs with your own records.

Start with your purchase prices, or load a labeled sample. Prices are USD. A blank cost is missing, not zero.

Come back to this recipe

Save one recipe here, even with missing inputs. No account needed. Saving is manual; later edits are not saved automatically.

This browser profile keeps the copy for 7 days, shared with anyone using it. Expired data is deleted when this calculator next checks it. Clearing browser data removes it. Nothing is added to your restaurant or public menu.

Incomplete recipe

Dish name

Portion comparison basis

Percentage overage across the recipeStandard versus actual served quantities

Ingredient 1

Ingredient namePack price ($)Total quantity in packPurchase unitStandard quantity served per plateServing unitUsable yield (%)Price / portion source referencePrice date

For a case of 6 × 5 lb bags, enter 30 lb. Served quantity is usable food after trimming/cooking. Use 100% only when the entire purchase is usable. Ounces here mean weight, not fluid ounces. An empty actual-quantity field means the standard portion is unchanged.

I checked the price, standard and actual quantities, unit and yield against the named source.

Standard line cost: Missing inputs

Small-ingredient allowance (%)Menu price ($), optionalTarget gross margin (%), optionalUnits sold per week, optionalPortion overage scenario (%)

The allowance applies to ingredient subtotal. Enter 0 when everything is itemized. Percentage mode applies the same overage to every ingredient and its proportional allowance. Measured mode uses each actual quantity entered; blank actual fields mean unchanged, and the allowance stays fixed. Only the selected mode contributes to the result.

I included every ingredient, garnish and packaging item for this serving.

Known ingredient subtotal — incomplete

$0.00

A full plate cost and margin are unavailable until every line is resolved and the ingredients are confirmed complete.

Small-ingredient allowance: 0%
Menu price: Not entered
Food cost: Unavailable
Ingredient gross margin: Unavailable
Price at your target: Unavailable
Portion comparison basis: 0% overage
Ingredient cost change per plate: Unavailable
Ingredient cost change per week: Unavailable
Weekly volume assumption: Not entered

Incomplete recipe. Ingredient costs exclude labor, rent, taxes and other overhead. The target price and overage are scenarios, not net profit or a forecast of demand. Check source dates against your latest purchases.

The link opens a blank calculator. Use the CSV or print export when you want to share ingredient inputs.

Compare supplier pack prices or download the costing spreadsheet.

Common questions

How do purchase and serving units work?

Enter the full pack price and total contents, then the usable quantity served. The calculator converts pounds to ounces and each to dozen. It does not guess weight-to-volume or case contents. For six 5 lb bags, enter 30 lb; ounces mean weight, not fluid ounces.

Why does the calculator ask for usable yield?

Trim and cooking loss reduce usable quantity. At 70% yield, a $10 purchased pound costs $14.29 per usable pound. Enter the edible served quantity and apply the yield once. Use 100% for an already-costed sauce or an item used entirely.

When is the plate cost complete?

Every ingredient needs a name, pack price, positive pack quantity, usable yield and compatible served quantity. You must also confirm all ingredients are included. Until then, the result is a known subtotal and the calculator withholds a full margin.

Does a complete calculation mean verified costs?

No. Calculation completeness and evidence review are different. Record a price source and date, then check each ingredient's quantities, units and yield. Sample inputs and unreviewed entries remain labeled. Review old prices against your latest purchases.

How does the portion overage scenario work?

Choose one basis. Percentage mode increases all listed ingredients and the proportional allowance by the entered percentage. Measured mode compares each actual served quantity with its standard quantity in the same unit and applies usable yield once. Blank actual quantities mean unchanged. A measured total requires complete, user-reviewed input rows with sources and dates. Weekly impact uses your entered sales quantity, and neither mode proves a realized waste reduction.

What can I export or save?

Save one unfinished recipe in this browser for 7 days without an account, then return here and choose Resume saved recipe. Saving is manual: save again after edits. Resuming keeps your inputs and sample labels but asks you to recheck sources and confirm all ingredients. The copy is shared by people using this browser profile, can be deleted, and is lost if browser data is cleared; expired copies are deleted on the next calculator check. Download a CSV or print the ingredient breakdown for a separate copy. A copied calculator link contains no inputs. Once the calculation is complete, the separate account-review option lets you review and import a dish; nothing is automatically published.

Recipe Cost Calculator

Come back to this recipe

Untitled dish

Common questions

How do purchase and serving units work?

Why does the calculator ask for usable yield?

When is the plate cost complete?

Does a complete calculation mean verified costs?

How does the portion overage scenario work?

What can I export or save?

Come back to this recipe

Untitled dish