MDMLFree calculator
Recipe cost calculator. What each portion really costs.
To cost a recipe, work out the price per unit of each ingredient, multiply by the amount used, add up the lines, and divide by the portions it makes. This calculator converts the units and counts what's lost to trim.
Ingredients
- Whole recipe
- $12.30
- Food cost at your price
- 22.0%
- Price at your target
- $3.07
How to cost a recipe
Use what you paid on your latest invoice, and the amount that goes in after trimming.
Line cost = (pack cost / pack size) x (amount used / yield). Cost per portion = all lines / portions.
- Price each ingredientTake the pack cost and pack size from the invoice: a 25 lb case, a quart of juice, a single bunch.
- Enter the amount usedIn whatever unit the recipe says. Weights convert to weights and volumes to volumes. Cups to pounds depends on the ingredient, so weigh it once.
- Set the yieldThe share left after peeling, trimming and cooking off. If 10 lb of whole tomatoes gives 9 lb ready to use, the yield is 90%.
- Divide by portionsCount the portions you actually serve from a batch, not the ones the recipe promises.
- Compare with the menuDivide the portion cost by the menu price for your food cost, or by your target for the price it would take.
A worked example
A batch of fresh salsa with made-up prices, the numbers the calculator opens with.
| Ingredient | Pack | Used | Yield | Cost |
|---|---|---|---|---|
| Tomatoes | $45.00 for 25 lb | 4 lb | 90% | $8.00 |
| White onion | $24.00 for 50 lb | 1 lb | 88% | $0.55 |
| Cilantro | $1.50 for 1 each | 1 each | 100% | $1.50 |
| Lime juice | $12.00 for 1 quart | 6 fl oz | 100% | $2.25 |
| Whole recipe | $12.30 | |||
| Per portion | $0.77 | |||
At a $3.50 menu price, that portion is a 22.0% food cost. At a 25% target, the price would be $3.07.
Prices move. Cost the recipes you sell most again whenever an invoice changes.
Keep every recipe in one place. Free recipes, plate costs and menu pricing. Automatic sales costing when you upgrade.See recipe costing
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